Pam's White Lightin' Chicken Chili

Chili is on everyone's fall soup list and I love the alternative of a white style chili that simply doesn't use the traditional tomato base.

This white chicken chili has a subtle (or not so subtle depending on how much chili you add) kick from canned green chilis that gives the hum of heat, creamy white beans and loads of flavor from cumin, oregano and flavorful broth and shredded chicken. 

The addition of the chicken and beans provides plenty of protein to make this such a hearty soup.  

I love to use cannellini beans as they are the creamiest of the white bean family, but you can certainly use whatever you like.  Cannellini beans are a fatter Italian bean that is lovely in so many dishes because of its velvety texture.  It's a wonderful conveyor of flavor.

I can put this together and have it ready for the family in 20 minutes, making it perfect for weeknight cooking, but a longer slow simmer is ideal if you have the time.  I love to serve this with some of the traditional chili toppings such as jalapeños, velvety avocado, cool sour cream and tart wedges of lime.

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You can make this in a pot, slow cooker or something like my Ninja Foodi (available on my SHOP page), which is how I made my shredded chicken (in 8 minutes nevertheless just using the directions that came with my R2D2 lookalike).

Serve this up and listen to the satisfying slurps that ensue.

Quality Knife Set.                   Large cutting Board             Ninja Foodi                         Mueller Dutch Oven

Pam's White Lighting' Chicken Chili

Approx, 1 to 1 1/2 pounds *cooked shredded chicken (can be rotisserie chicken for a shortcut)
1 15 ounce can white beans (such as cannellini beans) rinsed and drained
1 32 ounce container chicken or vegetable stock or broth
1 7 ounce can roasted green chilis
1 medium onion, diced
1 tablespoonolive oil
3 cloves garlic, minced
1 tablespoon dried oregano (I like Mexican oregano for this)
1 tablespoon white pepper or 1 teaspoon freshly ground black pepper
​1 teaspoon cumin
1 teaspoon sea salt


Topping Options
Jalapeños
Sour cream
Lime wedges
Cilantro
Avocado
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In a large pot (like the dutch oven available on our SHOP page) over medium low heat, add the olive oil, onion and salt.  Saute just until the onions are translucent, about 4 minutes.


Add in the oregano, pepper and cumin and let the spices bloom for just a few seconds.  
Add the garlic and saute for another 30 seconds.


Add in the chilis, beans and stock.  Give a stir.  Cover and let simmer at least 20 minutes.


Serve with your favorite toppings.

* I used my Ninja Foodi to make short work (8 minutes) of cooking chicken breast to perfection, then shredded them as soon as they were cool enough to handle.  I added some garlic cloves to the chicken amp of the flavor.