I don’t know many dishes that are more comforting in the middle of winter than a hearty bowl of chili. This recipes offers a twist on traditional chili by omitting the tomato base and substituting shredded chicken in for the protein. Combine that with jalapenos and green chiles, and you’re in for one of the tastiest bowls of chili around.
Since there just so happens to be a huge football game coming up on Sunday (also known as Super Bowl 50) I thought it’d be the perfect time to share my favorite chili recipe. This recipe is one that I’ve adapted from Gimme Some Oven, one of the first food blogs that I ever followed. Cumin, coriander, and chili powder help to add a range of flavor. If you want more heat, don’t seed the jalapenos, or you can stir in a little cayenne.
In college my aunt and uncle invited me to their house for a party where they served three different kinds of chili. (Up to that point I had never even heard of white chili.) Because I couldn’t eat tomatoes for a long time, white chili became a quick favorite. This version is light and tasty, and I could probably eat the majority in one sitting.
As a simple time-saver I usually pick up a rotisserie chicken and shred it for this recipe. As the chili is cooking, make sure to taste it in order to adjust the seasoning. The levels of salt and seasoning will vary depending on what kind of chicken broth and beans you use, and on your personal preference. So taste as you go. To serve the chili, I’m a fan of piling on the topping. A bit of shredded cheese, avocado, and sour cream are just the ticket to finishing this warm hearty dish.
- 1 tbsp extra virgin olive oil
- 1 large white onion, diced
- 1 jalapeno, seeded and diced
- 5 cloves garlic, minced
- 2 4-oz. cans chopped green chiles
- 1 tbsp cumin
- 1 tsp ground coriander
- ½ tsp dried oregano
- ½ tsp chili powder
- ½ tsp salt
- 4 cups low-sodium chicken broth
- 2 cans Great Northern beans (or other white beans)
- 3 cups cooked, shredded chicken
- ¾ cup frozen corn
- 2 tbsp fresh cilantro, chopped
- ¾ cup 2% milk
- Freshly ground pepper, to taste
- ½ cup Monterey Jack cheese, shredded
- 1 avocado, sliced
- Sour cream
- Tortilla chips
- Slices of lime
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and jalapeno and saute for 5-6 minutes until soft. Add the garlic and saute for 1 minute more.
- Add in the green chiles, cumin, coriander, oregano, chili powder, and salt. Stir for 1 minute, then add the chicken broth and white beans. Stir to combine. Bring to a boil, then turn down the heat to simmer for 20 minutes.
- Stir in the shredded chicken, corn, cilantro, and milk. Simmer for another 5-10 minutes, adding salt and pepper to taste. Serve with garnishes if desired.