Showing posts with label white chicken chili. Show all posts
Showing posts with label white chicken chili. Show all posts

Saturday, September 20, 2014

Not White White Chicken Chili

by Peg Cochran


I’ve never made white chicken chili before although I had it at a potluck a couple of times and liked it.  I decided it would be the perfect use for the remains of a rotisserie chicken.   

Most white chilies are white because…well, because they don’t have anything red in them like tomatoes or chili powder.  The heat usually comes from those green chilies (diced jalapenos) in a can.  Unfortunately, I didn’t have any green chilies (they were on the grocery list and hubby was going to go to the store, but after being stranded at Lowe’s when his car wouldn’t start—he got it going just as I arrived to pick him up—neither of us had the energy to go to the grocery store.)  I had to make do with what was in the pantry which fortunately included a can of cannellini beans or this would have been even less white than most white chilies!  

After tasting it, hubby said “don’t lose this recipe”—his ultimate compliment.  So I scrambled to write it down before I forgot what I did!  It was a super quick dish to throw together and while you could start with raw chicken (sauté it after the onions and garlic), having cooked chicken meat made it so much faster. 



2 cups cooked chicken shredded or diced (approximately)

1 14-ounce can cannellini beans (or other white beans)

1 onion, diced

1 garlic clove, minced or pressed

1 tablespoon olive oil (or vegetable oil)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1 chipotle chili in adobo sauce, minced

1 cup (approximately) frozen corn

¾ 14-ounce can chicken broth (or more depending on how soupy you like your chili)



Saute onion and garlic in oil until soft.  Stir in spices and cook over medium heat for 30 seconds or so to bring out the flavors.  Add chicken, beans, corn and broth and simmer for 15 to 20 minutes to blend flavors.


Remains of rotisserie chicken


Shred chicken or dice


Drain beans and rinse well


Delicious spices!


The not white white chicken chili cooking


 Top with sour cream, diced avocado and shredded Monterey Jack 
cheese if desired

 Gigi Fitzgerald, owner of Gigi’s Gourmet De-Lite, knows how to put her clients’ cravings on ice. But catching a slippery killer is more of a challenge…


The hilarious Lucille Mazzarella is back and planning a wedding. But even the worst Bridezilla can’t create the wedding drama she’s about to face in this second book in the series

Desperate to see her pregnant daughter Bernadette married before the baby comes, Lucille is engrossed in all things wedding. Nothing will distract her from planning this Mazzarella main event. Nothing, that is, except for the murder of the mother of the groom.

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