White Chili

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.

White Chili
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White Chili

Ingredients

  • 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

Spice Mix:

  • 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

Instructions

  • 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.

Notes

I like to lightly mash some of the beans with a spatula, to help give the chili a thicker texture.
WHITE CHILI

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