We are on a serious soup and stew kick here at our house. With the weather being chilly and the days being busy, making a pot of stew is super easy and comforting. Hello one pot wonder! This white chicken chili is about as easy as it gets. The secret ingredient is a store bought, pre-cooked rotisserie chicken.
I started noticing rotisserie chickens in grocery stores right around the time Garrett was born (13 years ago) and I remember thinking, ‘this is life changing’! Thank you Mrs. Rotisserie Chicken Lady for coming up with such a brilliant idea. I say Mrs., because I am almost positive it was a mom responsible for this feat of genius. I can get a tender, pre-seasoned chicken for $4.99 from my local warehouse club, use it as a meal, put it on sandwiches or pick it apart and throw it into some chili. Can I say it again? LIFE CHANGING. This chili cooks up in less than 40 minutes, but tastes like it was simmering the entire day , all thanks to that wonderfully delicious rotisserie chicken.
I’ve added white shoepeg corn and white beans to the chili, then topped it with white cheddar cheese and sour cream. Do you see the theme here? I have to admit, I went to three different grocery stores looking for white corn, only to find it at the store closest to my house, the one I was sure would not even carry it. Such is my luck. You can use yellow corn, but the white corn makes for a prettier presentation, if you’re into that kind of thing. Obviously, I am if I’m willing to run around town on a hunt for corn. That and there’s the whole me being stubborn thing. The chili looks especially lovely when topped with green stuff like fresh cilantro, jalapenos and scallions. But don’t be fooled, the bits of green aren’t simply some fancy garnish, they add a great deal of flavor too.
| Quick White Chicken Chili |
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- 1 store bought rotisserie chicken, meat removed and shredded
- 1 yellow onion, diced
- 2 T olive oil
- 3 – 16 oz cans great northern beans
- 2 – 4.5 oz cans chopped green chiles
- 1 – 32 oz carton chicken broth
- 1 T cumin
- 1 c frozen white shoepeg corn
- ¼ t cayenne pepper
- salt and pepper
- toppings: shredded white cheddar cheese, sour cream, sliced jalapenos, chopped fresh cilantro, sliced green onions
- Drain and rinse 2 cans of the beans and set aside. Drain and rinse the third can of beans, place in a blender or food processor with about ½ cup of broth. Process until pureed. Set aside.
- Heat a large stock pot to medium. Add olive oil and onions. Saute onions until translucent, 5-6 minutes. Add the cumin and cayenne. Cook one more minute.
- To the pot, add the chicken, chiles, broth and whole beans. Season with one teaspoon of salt. Bring pot to a boil, the reduce heat to a simmer. Simmer, uncovered for 20 minutes.
- Add the frozen corn and bean puree, cook an additional 5 minutes, or until corn is heated through.
- Add salt and pepper to taste.
- Serve hot with toppings.
How many servings does this make?
6 to 8. 6 generous servings and a little leftover. 8 with no leftovers.
This was really good and an easy week night meal. I topped mine with my favorite salsa, cheddar cheese and some crushed tortilla chips. Will definitely make again. The leftovers were even better!
The leftovers are pretty fantastic!