SAN DIEGO — Chili can be made so many different ways; a red base and beef or turkey, a bean-based chili without meat, or even a spicy 3-alarm chili but one thing they all tend to have in common is the color red.
When you make this White Chicken Chilii, your dish will stand out. Most people tell me that they have never had white chili. The best part is that it has just enough heat for everyone to enjoy and for those who want it spicer can add more jalapenos.
White Chicken Chili
- 1 cup White Onion, diced
- 1 cup Banana Pepper, diced
- 1 cup White Corn, off the husk
- 2 can Cannellini Beans
- 2 cups Rotisserie Chicken, shredded
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 box Chicken Broth, 32 oz.
- 2 tsp Cumin
- ½ tsp Oregano
- ½ tsp ground Coriander
- ½ tsp Cayenne Pepper
- ½ tsp White Pepper
- 1 tsp Kosher Salt
- 1 8oz pkg. Cream Cheese
- 1 Lime juiced
Garnish
- 1 cup Pepper Jack Cheese shredded
- 1 cup White Tortilla Chips, crushed
- ¼ cup Jalapeno, or more diced
- ½ cup Cilantro
- Avocado
In a large stock pot over medium heat, add 2 tbsp Olive oil, Onions and Peppers and sauté until the Onions start becoming translucent.. Next is the Garlic and spices for just a couple of minutes, the heat helps open up the fragrances of the spices.
Turn the heat up to medium-high and add the Chicken, Broth, Corn, Beans and Cream Cheese. Be sure to get the Cream Cheese to fully incorporate into the liquid. Bring to a boil and then lower the heat and simmer for 45 minutes, stirring gently making sure not to burn the Chili.
Shut the heat off and let the Chili set for 5 minutes, stir in the fresh squeezed lime juice and top with the garnishes.
WATCH RELATED: Red shrimp curry | Cooking With Styles