Here a cool weather favorite creamy white chicken chili made from scratch. Kenny’s taking us into his kitchen to show us how he makes this fall favorite. Enjoy!
Creamy White Chicken Chili
Ingredient
- 1 Tbsp Olive Oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 30 ounces white beans, rinsed and drained
- 4 ounces diced green chilies
- 2-3 cups of chicken broth (depending on how thick you want your Chili)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground oregano
- 2 cups shredded rotisserie chicken or cooked shredded chicken
- 1/3 cup cilantro
- Salt and white or black pepper to taste
- 2 cups shredded cheese
- Optional toppings: Avocado slices, shredded cheese, sour cream, cilantro
Directions
- In a large pot, heat olive oil on medium high heat. Cook the onion until translucent, about 2-3 minutes. Add in the garlic and cook for another 2 minutes.
- Add the white beans, green chilies, chicken broth, cumin, chili powder, oregano, chicken, cilantro, salt and pepper. Stir and simmer on low heat for 15-20 minutes. Stir in shredded cheese for creamy texture.
- Ladle Chili into bowls and serve with desired toppings.
Plate and Enjoy!
