Introduction: Spicy White Chicken Chili

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About: I grew up on a Centennial farm in the State of Oklahoma which raised chickens, pigs & cattle. Every day was full of life and there was never a dull moment. I love to be in the kitchen creatively baking and…

During the winter months, I love making this non-traditional white chicken chili as it has enough heat to warm up every bone in your body. When it snowing outside and colder than the North Pole, I make this chicken chili. There are rarely leftovers and when there are, I add more beans, broth and cayenne pepper.

Growing up in the Midwest, I never thought I would settle in Iowa, one of the coldest states in the Union. On a very cold day in December over a decade ago, I wrote this poem and started posting on my Facebook. Every one got a good laugh, so I sharing this Winter Poem as it is fitting as today is a cold day in February.


Winter Poem

It’s winter in Iowa

And the gentle breezes blow,

Seventy miles an hour

At thirty-five below.


Oh, how I Love Iowa

When the snow’s up to my butt

You take a breath of winter

And your nose gets frozen shut.


Yes, the weather here is wonderful

So, I guess I’ll hang around

i could never leave Iowa

I’m frozen to the ground!


This chili recipe is super easy to make and you can easily double if having family and friends over. You can add any combination of toppers and adjust the spices based upon own heat level. Enjoy a bowl of chili!

Supplies

Ingredients for Chicken Chili:

3 cups rotisserie skinless chicken, shredded and cooked

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

1 box (28 oz.) chicken broth

1 can (4 oz.) chopped green chilies

2 teaspoons ground cumin seed

2 teaspoons dried oregano leaves

1 1/2 teaspoons cayenne pepper

3 cans (14.5 oz.) Great Northern Beans, divided


Toppers for Serving with Chicken Chili:

1 cup Monterrey Jack cheese, grated

1 avocado, sliced

1 large jalapeño pepper, sliced

1/2 cup green onions, sliced

2 limes, sliced

1 bag (9 oz.) corn tortilla chips


Makes: 10 Servings (2 1/2 Quarts)


Equipment Needed:

1 Dutch oven

1 potato masher

1 grater

1 small knife

1 large spoon

1 scooping spoon

1 scissors

1 strainer

2 potholders

Measuring cups and spoons

Serving bowls and spoons









Step 1: Sauté Onions & Garlic

In a Dutch oven over medium heat, add olive oil along with chopped onions and sauté until lightly browned. Add the minced garlic and cook one minute longer.

Step 2: Add Chicken & Seasonings

Add shredded chicken to pot. Pour in chicken broth, green chilies, cumin, oregano and cayenne pepper. Bring all ingredients to a boil, then reduce heat to low.

Step 3: Add White Beans

With a potato masher, mash 1 can of beans until smooth. Add to Dutch oven and add remaining beans to saucepan. Simmer for 20-30 minutes.

Step 4: Garnish Chili & Serve

Top each serving of spicy white chicken chili in bowl with any combination of the following items: tortilla chips, shredded Monterey Jack Cheese, avocado slices, jalapeño slices, chopped green onions and lime slices. You can use kitchen scissors to chop green onions and knife to slice jalapeño, lime and avocado. Use grater to grade Monterey Jack cheese if not already shredded.


Serve your bowl of chili to warm your guests us when it is cold outside. It will warm you up inside!