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–+ servings

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.