White Chicken Chili PT45M https://img2.recipesrun.com/201907/2019/0904/c9/1/313258/300x200x90.jpg Chili is one of the best absolute favorite meals during the fall and winter, This easy White Chicken Chili recipe is made with white beans, a trio of chiles, and lots of seasonings for maximum flavor. By using rotisserie chicken or chicken that you’ve already batch prepared, this can be on the table in just 45 minutes, making it a perfect weeknight dinner option. 4 servings Ingredients: Sour cream Cilantro Monterey Jack cheese Lime wedges 1/2 cup Heavy cream 1 tbsp. Lime juice 3 cups Chopped cooked chicken 45 oz. Cannelini beans, rinsed, drained, and divided 4 cups Chicken stock 2 tbsp. All-purpose flour 6 cloves Garlic, minced 1 tsp. Salt, divided 1/2 tsp. Cayenne pepper 3/4 tsp. Smoked paprika 1 1/2 tsp. Chili powder 1 tbsp. Ground cumin 2 Anaheim peppers, seeded and finely chopped 2 Poblano peppers, seeded and finely chopped 2 Jalapeno peppers, seeded and finely chopped 2 Yellow onions, finely chopped 2 tbsp. Vegetable oil
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    White Chicken Chili

    3.9

    ( By jiafei )

    Chili is one of the best absolute favorite meals during the fall and winter, This easy White Chicken Chili recipe is made with white beans, a trio of chiles, and lots of seasonings for maximum flavor. By using rotisserie chicken or chicken that you’ve already batch prepared, this can be on the table in just 45 minutes, making it a perfect weeknight dinner option.
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    White Chicken Chili
      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 632 Kcal
      • Prep Time 15 Mins
      • Cook Time 30 Mins
      • Total Time 45 Mins
      02 Ingredients
      • Garnish
        • Sour cream
        • Cilantro
        • Monterey Jack cheese
        • Lime wedges
        • 1/2 cup Heavy cream
        • 1 tbsp. Lime juice
        • 3 cups Chopped cooked chicken
        • 45 oz. Cannelini beans, rinsed, drained, and divided
        • 4 cups Chicken stock
        • 2 tbsp. All-purpose flour
        • 6 cloves Garlic, minced
        • 1 tsp. Salt, divided
        • 1/2 tsp. Cayenne pepper
        • 3/4 tsp. Smoked paprika
        • 1 1/2 tsp. Chili powder
        • 1 tbsp. Ground cumin
        • 2 Anaheim peppers, seeded and finely chopped
        • 2 Poblano peppers, seeded and finely chopped
        • 2 Jalapeno peppers, seeded and finely chopped
        • 2 Yellow onions, finely chopped
        • 2 tbsp. Vegetable oil
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      03 Method
      • Step 1
        Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and 1/2 teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
      • Step 2
        Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
      • Step 3
        Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.
      04 Author
      jiafei jiafei
      33 Recipes

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