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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

White Chicken Chili (Taste of Home)

A hearty, flavorful white chicken chili made with rotisserie chicken, Great Northern beans, green chiles and warm spices. Puréeing one can of beans gives the chili a naturally creamy texture without adding cream.


Servings: About 6

Prep Time: 15 minutes
Cook Time: 30–40 minutes

Ingredients:

  • 1 pound boneless white-meat rotisserie chicken, chopped or shredded
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 (14-ounce) cans chicken broth
  • 1 (4-ounce) can diced green chiles
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1½ teaspoons cayenne pepper
  • 3 cans Great Northern beans, drained and divided
  • 1 cup shredded Monterey Jack cheese
  • Sliced jalapeño peppers, optional

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add the onion and cook until softened and lightly browned.
  3. Add the garlic and cook for 1 minute, stirring frequently.
  4. Stir in the chicken broth, green chiles, cumin, oregano, cayenne pepper and rotisserie chicken. Bring to a boil.
  5. Meanwhile, place 1 can of the Great Northern beans in a bowl and mash until smooth using a potato masher. Alternatively, purée the beans with an immersion blender.
  6. Stir the mashed beans into the Dutch oven, followed by the remaining 2 cans of whole beans.
  7. Reduce the heat to low and simmer for 20–30 minutes, stirring occasionally, until the chili has thickened and the flavors have blended.
  8. Taste and adjust the seasoning as needed.
  9. Ladle into bowls and top each serving with shredded Monterey Jack cheese and sliced jalapeños, if desired.

Tip: Your original recipe says to simmer until the “chicken is no longer pink,” but because you're using fully cooked rotisserie chicken, there's no need to cook it to doneness. The simmering time is simply to heat the chicken and develop the flavors.

Freezer Instructions: Allow the chili to cool completely and transfer to freezer-safe containers. To serve, thaw partially in the refrigerator overnight and reheat gently in a saucepan. Add a little chicken broth or water if the chili has become too thick.

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