This is a cookoff-winning classic white chili recipe from Lori Simpkins. It’s low-fat, nutritious and full of flavor. Plus it’s easy to make, starting with a rotisserie chicken and using canned beans and broth from the pantry.
I used the rotisserie breast meat from Costco, even more of a shortcut. They sell it in about a 4-lb vacuum packed block right across from their rotisserie chickens. I made this with hot Sandia chiles, which I thought were just perfect. My son wanted his less spicy, so I came up with a simple variation – I made a standard white sauce and blended it in with the chili. So it turned this chili into a cream soup. Worked great. It became more of a rich comfort soup that was just right for him. (See photo below) You can do this with a lot of spicy soups – mix it with a white sauce and it tones down the heat while adding a rich flavor.
I think this might freeze well. I was going to try it, but … we just didn’t have any left to freeze.
- 1 Rotisserie Chicken, skin discarded, meat chopped small (about 4 cups)
- 1 tbsp olive oil
- 3 cloves garlic, pressed
- 4-6 green onions or 1 cup chopped onion
- 1 cup diced green chiles
- 2 15-oz cans Great Northern White Beans, drained
- 6 cups chicken broth
- 1 tsp oregano
- optional: 2 cups shredded Monterrey Jack cheese, sour cream, salsa
- In a Dutch Oven, heat oil. Cook onion and garlic until onions are tender.
- Add chicken, chiles, beans, broth, and oregano.
- Bring to a boil, reduce heat, and simmer for 30 minutes.
- If desired, serve topped with cheese, sour cream and salsa. Add Frank's Red Hot for an extra kick.