White Chicken Chili
Creamy White Chicken Chili
Ingredients
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1 tablespoon olive oil
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1 small yellow onion, diced (about ½ cup)
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1 green pepper, diced.
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2 cloves garlic, minced (or about 1½ teaspoons garlic powder)
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4 cups low-sodium chicken broth
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1 8oz can Green Enchilada Sauce
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1½ teaspoons ground cumin
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¼ teaspoon cayenne pepper
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½ teaspoon dried oregano
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½ teaspoon paprika
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Juice of ½ a lime
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Salt and black pepper, to taste
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Two 15-ounce cans beans of your choice drained and rinsed
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2 cans of Fussell’s Cream
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1 cup corn (fresh, frozen, or canned and drained)
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2 heaping cups cooked shredded chicken (rotisserie or leftover works great!)
Optional Toppings
Fresh cilantro, shredded cheese, crushed tortilla chips, green onions, or avocado slices.
Instructions
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Sauté the aromatics:
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Warm the olive oil in a large pot (about 5–6 quarts) over medium heat. Add the chopped onion & green pepper and cook for 3–5 minutes until soft and fragrant. Stir in the garlic and cook another 30 seconds.
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Build the base:
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Pour in the chicken broth, enchilada sauce, cumin, cayenne, paprika, oregano, lime juice, and a pinch of salt and pepper. Stir to combine.
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Blend for creaminess (optional):
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Scoop out a generous ladleful of the beans and add them to a blender or food processor with a splash of broth. Blend until smooth—this gives the chili a silky, thick texture.
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Simmer everything together:
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Add the pureed beans, the remaining whole beans, and the corn into the pot. Bring the mixture to a gentle simmer and let it cook uncovered for 15–30 minutes, stirring occasionally.
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Finish it off:
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Turn off the heat and stir in the Fussell’s and shredded chicken until well combined.
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Serve and enjoy:
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Ladle into bowls and top with your favourite garnishes—cilantro, cheese, avocado, and crunchy tortilla chips for extra flair.