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Spicy Chicken White Chili

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  • Prep 15 min
  • Total 35 min
  • Ingredients 15
  • Servings 6
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When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.
by Qué Rica Vida Comunidad
Updated Sep 20, 2016
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Ingredients

  • 2 tablespoons canola oil
  • 1 medium white onion, diced
  • 1 serrano pepper, diced with seeds
  • 3 large garlic cloves, crushed
  • 2 cans (15 oz) white beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 3 medium poblano peppers, roasted, peeled, seeded, and roughly chopped
  • 4 cups chicken stock
  • 4 cups cooked and shredded chicken from a whole rotisserie chicken
  • 1 cup corn kernels, fresh or frozen
  • 1/4 cup fresh cilantro, stems and leaves, finely chopped
  • Sour cream and lime wedges, to taste
  • Tortilla chips, to serve

Directions

  •  
    1
    Heat the oil in a large, heavy pot over medium heat. Add the onion, serrano pepper and garlic. Sauté until soft, about 5 minutes. Add half of the beans to the pan and mash into the onion mixture until well combined. Add the salt, oregano, cumin, and roasted poblano peppers and sauté together, for 2 additional minutes.
  •  
    2
    Stir in the chicken stock and bring to a simmer. Add the shredded chicken, corn, and remaining beans. Return to a simmer, cover, and cook until warmed through, about 15 minutes.
  •  
    3
    Off heat, add the cilantro and adjust the seasonings. Serve with a sprinkle of lime, dollop of sour cream and tortilla chips.

Expert Tips

  • tip 1
    Look for peppers that are dark and firm with no soft spots. Place the poblano pepper underneath a broiler, turning frequently, until it is blistered on all sides, about 5-7 minutes. Remove from the broiler and wrap in a clean dish towel until cool. Peel the skin away, stem and seed. Proceed with the recipe as directed
  • tip 2
    For a thicker stew, simmer uncovered for 5 additional minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.
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