This white chicken chili recipe is mild in spice. I only use one 4oz can of green chilis because I’m not a huge fan of super spicy things. Mike adds hot sauce to his bowl because he likes to practically set his soul on fire. The man loves some spice.
Depending on your preference, you can add an extra can of chilis or use medium instead of mild. But if you live in a household with different heat level preferences like us, go the mild route and have hot sauce handy.
Recipe makes 5-7 servings and takes roughly 45 minutes.
Ingredients:
- 1 cup white onion
- 2-3 tablespoons olive oil
- 3 tbsp minced garlic
- 1 bag frozen corn
- 15.5oz can white beans
- 4oz can mild green chilis
- 1.5 rotisserie chickens (shredded)
- 48oz chicken broth
- 8oz sour cream
- 12oz bag shredded Monterey Jack cheese
- 2-3 tbsp pepper
- 2-3 tbsp Lawry’s salt
- 2-3 tbsp cumin
- 2-3 tbsp oregano
- 2-3 tsp Frank’s Red Hot sauce
- 12oz bag shredded cheddar cheese
Recipe:
- Add onion and garlic to pot. Drizzle olive oil over ingredients and cook until onions are translucent.
- Mix in corn and chilis. Add a little chicken broth and cook until corn isn’t super frozen.
- Pour the remainder of chicken broth into the pot then add sour cream and Monterey Jack cheese. Stir ingredients.
- Add pepper, Lawry’s, cumin, and oregano to pot. Season to your personal taste preferences.
- Simmer for 10 minutes then cook on low for 20 minutes. Stir occasionally.
- After chili has cooled enough to eat, pour into bowl and garnish with shredded cheddar cheese. Add hot sauce if you’d like.