Share
White Mountain Chicken Chili
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 to 6 servings
Prep Time
20 minutes
Cook Time
35 minutes
This satisfying alternative to traditional beef and tomato-based chili will make you a believer. Tender chicken, hearty white beans, and sweet corn - plus a powerhouse blend of spices and seasonings makes this comforting chili burst with flavor.
Ingredients
- 2 (15-oz) cans low sodium cannelini beans, rinsed and drained, divided
- 4 cups low sodium chicken broth, divided
-
2 Tbsp Extra Virgin Olive Oil
- 1 large yellow onion, diced
-
2 Tbsp Matanzas Chili Spice Blend
-
1 tsp Chipotle Pepper Powder
-
1 Tbsp Vik’s Garlic Fix! Spice Blend
- 1 tsp kosher salt, plus more to taste
- 1 ea rotisserie chicken, skin removed, deboned, and shredded (about 4 cups)
- 1 cup frozen corn
- 1 Tbsp fresh lime juice, plus more to taste
- Optional sour cream, avocado, diced red onion, sliced jalapeño, shredded
- Toppings cheddar, tortilla chips, chopped cilantro, lime wedges
Directions
Puree Beans.
- In a food processor or using an immersion blender, puree one can of beans with one cup of chicken broth until smooth; set aside.
Prepare Chili.
- Add olive oil to a large soup pot and heat over medium-high heat. Add onion and saute until translucent. Stir in spice blends, pepper powder, and salt; cook for one minute. Add remaining chicken broth and pureed beans; bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir in the shredded chicken, remaining can of whole beans, corn, and lime juice; bring back to a simmer and cook for an additional 5 to 7 minutes. Taste and adjust seasonings as needed with salt and lime juice. Ladle the chili into bowls and serve with any optional toppings. The chili will thicken as it sits.
- Chili can be made ahead and refrigerated (or frozen for up to two months).