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White chicken chili

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Super quick and easy to make white chicken chili, made using cooked white beans and rotisserie chicken for maximum convenience but without compromising the flavor and comfort of this classic.

Ingredients

Scale

    • 2 cups shredded chicken or rotisserie chicken 

    • 1 onion 

    • 4 cups cooked white beans

    • 1 liter chicken stock 

    • 2 cups frozen corn 

    • 2 tablespoons olive oil 

    • 2 tablespoons oregano

    • 1 tablespoon cumin seeds

    • 2 teaspoons salt

    • 2 teaspoons chili flakes

    • 1 teaspoon black pepper

    • 1 green chili 

Toppings:

Sour cream, fresh cilantro, lime wedges, avocado slices, jalapeño slices, and crushed tortilla chips.

Instructions

    1. Peel and dice finely the onion. Peel and mince the garlic cloves, alternatively, you can also use a garlic press for this. 
    2. In the pan add the olive oil and the diced onion and minced garlic and cook until golden and fragrant on medium heat. 
    3. Add the cooked onion and garlic to the slow cooker. 
    4. Add the chicken, the beans, the seasoning herbs and spices, the green chili, and the chicken stock. Mix well. 
    5. Close the lid and cook for 4-5 hours on slow, 2-3 on high. 
    6. Serve with the toppings of choice

Notes

You can smash it a bit before serving to get a thicker and creamier soup. Alternatively, you can blend a cup of it with an immersion blender too. 

This white chicken chili can be made with uncooked white beans, for this you can soak them overnight and then cook them with the rest of the ingredients but longer (around 6 hours). I wouldn’t recommend doing this recipe with uncooked, unsoaked beans because that would take very long hours and the rest of the ingredients would lose a bit of their brightness in flavor. However, it’s also possible, in this case, you’ll need around 8 hours of cooking. 

Leftovers are well kept in the fridge for up to 5 days in a sealed container. 

Find it online: https://livelytable.com/white-chicken-chili/