White Chicken Chili is a favorite of mine. And, although it’s technically spring now… I think we’ve still got chili weather for another month or so. It’s funny, here in Oregon, it’s supposed to reach 75 degrees on Thursday. However, today, we’re having downpours, lightning and lots of wind. I’m going to take full advantage of chili weather while it lasts!
I’m a huge fan of chili for the mere fact that you can cook up a big batch and then have it for lunch throughout the week. Chili is quick to throw together and, in my opinion, it’s always better the second day! As I do with many of my chili recipes, I like to throw in a splash of beer for good measure (plus, it doesn’t hurt that I get to finish off the can).
For this batch of chili, I used the remnants from this roasted chicken. A small chicken makes just enough for my boyfriend and I to have dinner one night, and then fix a pot of chili the next. You could also grab a pre-cooked rotisserie chicken from your local grocery store, or, just boil a couple of chicken breasts until they’re cooked, and then shred with a fork.
This chili has got a bit of a kick with the addition of jalapenos. If you prefer things a bit milder, go ahead and omit the jalapenos and just use two cans of green chile peppers. Add in your usual chili seasonings of cumin (my favorite spice!), oregano and cayenne, and then let it all simmer for about 15 minutes. THEN comes the best part, stir in 1 cup of shredded Monterey jack cheese until it’s melted and incorporated throughout the chili – Yum! It makes for an extra creamy chili and helps meld all of those great flavors together. Plus, cheese adds protein right? So, it’s basically REALLY healthy for you 😉
White Chicken Chili
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic crushed
- 1 4-ounce can diced jalapeno peppers
- 1 4-ounce can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne
- 1 cup light beer
- 20 ounces chicken broth
- 3 cups shredded cooked chicken breast
- 3 15-ounce cans great northern beans drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cilantro chopped
Heat the oil in a large saucepan over medium-low heat. Add the onion, and cook until tender.
Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
Add the beer and chicken broth, chicken and beans. Simmer, uncovered, 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted.
Serve topped with chopped cilantro.
- I’m always going to grab a beer with chili, number one choice.
- If you’d like a wine pairing, I’d suggest a non-oaked, light bodied white – Leaning towards a dry Riesling or a pinot gris.