White Chicken Chili
Adapted from a NYT recipe, this hits the spot on a winter's night or on a Sunday football gathering.
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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 375℉.
- Prepare rub as instructed below.
- Bake for approximately 35 minutes or until internal temperature reaches 165℉. 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.
