White chili is a great way to use up chicken or turkey, along with a relatively quick cooking time. As with most chili’s, next day is always better. The thing I love most about white chili is being able to use navy beans and the flavor of the chilies. I love poblano peppers usually, but Mexican green chilies work almost as well and the grocery store had almost zip for any good peppers.
For this batch of white chili, I used one of the rotisserie chickens from the grocery store. I have made it previously with leftover turkey, and both ways taste delicious.
- oil for cooking
- 1 small sweet onion (chopped small)
- 1 jalapeno (chopped fine)
- 1 118 ml can of diced green chilies
- 1 poblano pepper (roasted, peeled, chopped fine)
- 1 540 ml can of white kidney beans
- 1 540 ml can of white navy beans
- 3 cups chicken or turkey (cooked, chopped small)
- 1 tablespoon minced garlic
- 1 bouquet garnie of sage leaves, thyme, and oregano
- 2 teaspoons worcestershire sauce
- 4-5 cups chicken stock
- 1 cup frozen corn niblets
- 1 tablespoon dried oregano
- 1 tablespoon garlic Mrs. Dash
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon fresh cracked pepper
- 1 teaspoon smoked sea salt
- 1 teaspoon ground cumin
- Warm a tablespoon of oil in large soup pot and add the onions. Sprinkle them with salt and pepper, then saute until translucent.
- Add the jalapeno pepper and minced garlic, saute for a minute.
- Add the can of diced green chilies and poblano pepper, stir to mix, saute for another minute.
- Add the remaining ingredients except for 1 cup of the stock and the corn. If it requires more moisture, add the remaining cup.
- Let simmer for half an hour, then add the corn and simmer for another half hour.
- Salt to taste if needed.