Winter Recipes: White Chicken Chili
Serve the white chili with red, white, and blue corn tortilla chips to give it a patriotic theme. Or, serve raw baby carrots, celery sticks and salsa to round out the meal and to crunch without guilt.
- 1 tbsp extra virgin olive oil
- 1 cup frozen chopped onion
- 1 tbsp bottled minced garlic
- 1 medium yellow bell pepper, stemmed, seeded and chopped
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 1 (15-oz) can creamed corn
- 1 (4.5-oz) can chopped green chiles
- 1 (15-oz) can great northern beans
- 2 cups 1% low fat milk
- 2 cups cooked chicken
- 1 cup shredded white cheddar cheese
- Green salsa (salsa verde), optional
- Diced avocado, optional
In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
Add cumin, salt, and pepper, stirring well to mix. Cook for 2 minutes to release flavors, stirring frequently.
Add corn, green chiles, milk, and beans, stirring well to mix. Bring to a boil, then reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
Add chicken, stirring well to mix. Add 1 cup of the cheddar cheese, and stir until melted.
Add green salsa (salsa verde), if you'd like to kick it up a notch. Top with additional Cheddar cheese and diced avocado, if desired.
- Add a rotisserie chicken to your shopping list for convenience; the whole breast portion yields the 2 cups of cooked chicken needed for this recipe, and puts you one giant step closer to enjoying your family meal.
- The green salsa adds a nice kick for those who like it hot, but you should portion out some for the kids before you add it.
- This recipe doubles easily and freezes well for up to 3 months.
- For a complete meal, serve this chili with a batch of Mexican Cornbread.
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