White Chicken Chili
Adapted from a NYT recipe, this hits the spot on a winter's night or on a Sunday football gathering.
Print
Rate
Servings: 6
Ingredients
Chicken
- 1.5-1.75 lbs Boneless/skinless chicken breast
Rotisserie Rub:
- 3/4 t smoked paprika
- 1/4 t onion powder
- 1/4 t garlic powder
- 1/4 t dried thyme
- 1/4 t dried rosemary
- 1/4 t freshly ground black pepper
- 1/4 t Kosher salt
- 1/8 t cayenne pepper
The Soup-Step 1:
- 2 T Extra virgin olive oil
- 1-1/2 c diced yellow onion
- 1 large jalapeno-seeded, finely diced
The Soup-Step 2:
- 1 T finely minced garlic
- 1 t dried oregano
- 1 t ground cumin
- 1/2 t smoked paprika
- pinch cayenne
- 1 t Kosher salt
- Freshly ground black pepper
The Soup-Step 3:
- 4 c Chicken broth-made from:Better Than Bouillon brand Roasted Chicken Base
- 2-15 oz cans cannellini beans- drained and rinsed
- 2-4 oz cans green chilis
The Soup-Step 4:
- 3 c shredded chicken save any extra for another purpose or additional garnishment
- 1 c frozen sweet corn
- 1/2 lime- juiced (about 1 T)
Possible Garnishes:
- Monterey/Pepper Jack Cheese- shredded
- diced avocado
- chopped cilantro
- additional lime wedges
- tortilla chips
Instructions
The Chicken:- (can be made ahead)
- Pat chicken breasts dry with paper towels. Rub with olive oil and place in a shallow glass dish. Preheat oven to 375β.
- Prepare rub as instructed below.
- Bake for approximately 35 minutes or until internal temperature reaches 165β. Time may be dependent upon thickness of the chicken breasts. Time indicated here was for thick ones. Check and adjust time, if using thinner cuts.
- When done, shread using a couple of forks. Cover and store in fridge until ready to add to the soup.
The Rub:
- Whisk all ingredients together and evenly sprinkle on top of chicken breasts.
Soup-Step 1:
- Over MED heat, saute onion and seeded, diced jalapeno in olive oil for about 6 minutes until translucent.
Soup-Step 2:
- Whisk in the remainder of the Step 2 Ingredients; Continue to cook for an additional minute.
Soup-Step 3:
- Add in the chicken broth, drained/rinsed cannellini beans and cans of green chilis(undrained).
- Remove pot from heat. Mash some of the beans against the side of the pot to create a thicker base, then return to heat.
Soup-Step 4:
- Add in the 3 cups of shredded chicken along with the sweet corn kernels.
- Heat for about 3 minutes.
- Squeeze 1/2 of a lime, about 1 T, over the soup and stir. Taste and adjust seasonings, if desired.
- Individually garnish with toppings of choice.
