Now that the temperatures are starting to cool down, I’m thinking about all those cozy meals that just seem to taste better this time of year. One recipe that has been a favorite in our house for years is White Chili. I actually shared this recipe on the blog quite a few years ago, so I thought it was time to dust it off and bring it back to the top of the recipe box! It’s warm, comforting, easy to make, and perfect for a chilly fall evening. Let’s get cooking!
Here's What You Need
Rotisserie Chicken
2 cans Great Northern Beans (drained)
Olive Oil
2 Medium White Onions
4 Minced Garlic Cloves
6 cups Chicken Broth
2 cups of Monterey Jack Cheese
2 - 4 oz cans Green Chilies
2 tsp Dried Oregano
1/4 tsp Cayenne Pepper
2 tsp Ground Cumin
Sour Cream
Here's What You Do
Chop up the two onions into fairly small bits. Cover the bottom of your stockpot with olive oil and dump in the onions. Saute them for about 5 minutes, then add the garlic.
Cook the onions and garlic for another 5 minutes or until the onions are clear in color.
Add in the green chilies and spices (cumin, cayenne pepper and dried oregano). Cook for another couple of minutes.
Add in the six cups of chicken broth and two cans of drained Great Northern Beans. Bring to a boil. Reduce heat and let simmer while you cut up the chicken.
Use as much chicken as you like. Typically I use two breasts and one leg, including the skin. If you want yours a bit more or less meaty, add more or less to your discretion.
Right before serving, add two cups of Monterey Jack cheese and let it melt into the mixture.
To serve, I usually add a little bit of cheese on top and a dollop of sour cream.
This chili truly is even better the next day after the flavors have a chance to meld together, making it the perfect thing to fix on the weekend and have one night for dinner the following week. Hope you enjoy it as much as do we!
Now it's your turn. What are you thinking out loud about today? Link up and share!
This recipe looks like it could easily become a fall favorite! YUM!
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