I had some chicken in the fridge that either had to be used or placed in the freezer, this happens to me ALL the time. I have a plan in my head on Sunday when I shop, OR chicken is on sale. Then things so sideways and I never make what I thought I was going to.
Yesterday I decided to make chicken chili. It was later in the day so I couldn’t use my slow cooker like I normally do for chicken chili so stove top it is. I will start with I don’t love boiling chicken, it just doesn’t work in my opinion. I would call it no love chicken breast. But as I mentioned it was later in the day and I wanted shredded chicken for my chili and so here we go, though I did boil it in my homemade chicken stock so at least there would be a little flavoring to it. Truth be told it turned out fine. If you have an opportunity I would pick up a roaster chicken from the store, the ones they cook for you and shred that for this, though boiling worked just fine.
White Chicken Chili
Equipment
- 1 blender or food processor
Ingredients
- 1 medium onion diced
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 cups chicken broth homemade is great here
- 1 small can green chilies
- 2 cans cannellini beans drained
- 2-3 chicken breasts shredded or rotisserie chicken shredded
- 1½ cups frozen corn fresh if you have it
- 1 8 ounce cream cheese diced
- 1½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Kosher salt and black pepper to taste
- ½ fresh lime juiced
- 2 tablespoons fresh cilantro
- serve with tortilla chips or strips, shredded cheese, sliced avocado
Instructions
- In a Dutch oven or large pot add the olive oil and over medium heat add the onion, cooked for 3-4 minutes until translucent. Add the garlic and cook for another minute.
- Add the spices, chilis and broth, season with salt and pepper. Bring this to a boil then lower heat to medium-low and simmer for 15 minutes.
- Drain the beans in a colander and take a cup or so of the beans and place that in a food processor or blender along with the a ½ cup or so of the broth and blend till smooth. This will help thicken the chili.
- Add cream cheese, corn along with the beans and the pureed beans to the pot. Simmer 5-10 minutes longer. Add the shredded chicken, lime juice and cilantro at the end and serve warm.
Chicken Breast
- If you are not using rotisserie chicken and need to boil yours. I used my chicken broth/stock to boil my chicken breast. Then I strained the broth and used it in my chili. No waste here!