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Spicy Chicken White Chili

  • Prep 15 min
  • Total 35 min
  • Servings 6

Ingredients

2
tablespoons canola oil
1
medium white onion, diced
1
serrano pepper, diced with seeds
3
large garlic cloves, crushed
2
cans (15 oz) white beans, rinsed and drained
1
teaspoon salt
1
teaspoon oregano
1/2
teaspoon cumin
3
medium poblano peppers, roasted, peeled, seeded, and roughly chopped
4
cups chicken stock
4
cups cooked and shredded chicken from a whole rotisserie chicken
1
cup corn kernels, fresh or frozen
1/4
cup fresh cilantro, stems and leaves, finely chopped
Sour cream and lime wedges, to taste
Tortilla chips, to serve

Steps

Hide Images
  • 1
    Heat the oil in a large, heavy pot over medium heat. Add the onion, serrano pepper and garlic. Sauté until soft, about 5 minutes. Add half of the beans to the pan and mash into the onion mixture until well combined. Add the salt, oregano, cumin, and roasted poblano peppers and sauté together, for 2 additional minutes.
  • 2
    Stir in the chicken stock and bring to a simmer. Add the shredded chicken, corn, and remaining beans. Return to a simmer, cover, and cook until warmed through, about 15 minutes.
  • 3
    Off heat, add the cilantro and adjust the seasonings. Serve with a sprinkle of lime, dollop of sour cream and tortilla chips.

Expert Tips

  • Look for peppers that are dark and firm with no soft spots. Place the poblano pepper underneath a broiler, turning frequently, until it is blistered on all sides, about 5-7 minutes. Remove from the broiler and wrap in a clean dish towel until cool. Peel the skin away, stem and seed. Proceed with the recipe as directed
  • For a thicker stew, simmer uncovered for 5 additional minutes.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.

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