White Chicken Chili Recipe: We are BIG fans of all soups and stews. Hard to believe that this is the first time I have made white chicken chili. My house smells amazing!
Generally I search out many recipes and take a little from each one. Most recipes called for 1-pound boneless, skinless chicken breast, cubed, I prefer to use rotisserie chickens for my soups, they just seem tenderer and have better flavor.
1 tablespoon olive oil
1 rotisserie chicken shredded
1 tablespoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 teaspoons minced garlic
4 cups chicken broth
3 15 oz. cans white beans rinsed and drained
1 small can diced green chilies
1 11 oz. can whole kernel corn
Monterey Jack cheese for garnish
Fresh cilantro, chopped
Heat olive oil in medium sized soup pot. Add shredded chicken, minced garlic, cumin, oregano, salt and pepper. Cook for 5-7 minutes. Stirring to get all the spices mixed into your chicken.
Add 4 cups of chicken broth, 3 cans of beans, 1 can of sweet corn and 1 small can of green chilies. Bring soup to a boil and then simmer for 30-45 minutes.
Sprinkle with cilantro and Monterey Jack cheese. I have seen many recipes that added slices of avocado to finish off. Enjoy!