While most chili recipes look the same with a red base served in a pan, this recipe will wow your guests with a delicious white chili that tastes amazing.
SAN DIEGO — Chili is made in many different ways: with a red base and beef or turkey, a meatless bean-based chili and even chili with three levels of heat, but what they all have in common is their color: red.
When you make this white chicken chili, your dish will stand out. Most people say they have never tried white chili. The best part is that it is hot enough for everyone to enjoy and those who want it spicier can add jalapenos.
- 1 cup white onion, diced
- 1 cup banana peppers, diced
- 1 cup peeled white corn
- 2 cans of cannellini beans
- 2 cups rotisserie chicken (shredded)
- 3 cloves of garlic (minced)
- 2 tablespoons olive oil
- 1 box of chicken broth, 32 oz.
- 2 teaspoons of cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- ½ teaspoon white pepper
- 1 teaspoon kosher salt
- 1 x 8 oz pack cream cheese
- Juice of 1 lime
- 1 cup pepper jack cheese (shredded)
- 1 cup white tortilla chips (crushed)
- ¼ cup diced jalapeño or more
- 1/2 cup coriander
- avocado
In a large pot over medium heat, add 2 tablespoons of olive oil, the onion, and pepper and sauté until the onion is translucent. Then add the garlic and spices and sauté for 2 minutes. The heat will bring out the flavor of the spices.
Increase heat to medium-high and add chicken, broth, corn, beans, and cream cheese, taking care to thoroughly mix the cream cheese into the liquid. Bring to a boil, then reduce heat and simmer, stirring gently, for 45 minutes, being careful not to burn the chili.
Remove from heat and let the chili sit for 5 minutes, then stir in the freshly squeezed lime juice and garnish.
Watch Related Videos: Red Shrimp Curry | Cooking With Styles
