It’s time to cozy up with a comfy bowl of …
White Chicken Chili!
It’s so delicious. I really have nothing more to add than that. HA…well maybe just a little bit more 😉
You know those foods that just warm you up inside and put a smile on your face? This is one of those foods for me. Love it!
I use to think that Chili could never be a Chili without it being beefy, THEN I tasted a bowl of this hearty White Chili and I wondered what took me so long to get over that mental hurdle that I had clung to for so long.
Now if you ask what my favorite Chili recipe would be, this is the one! It’s hearty, but not heavy. It can be made to be as hot and spicy or as mild and mellow as you like.
Being that I have young children and I don’t want to see their sweet little eyes water and faces turn red from overly spicy food, I tend to keep the extra heat on the side in the form of HOT sauce! I must say though, that my oldest is getting rather brave lately and enjoying her food spicier nowadays. 😉
I enjoy the simplicity of this recipe. You shred a store bought rotisserie chicken, pop open some beans, add in some Carroll Shelby’s Chili mix and few extra yummies and it’s ready in 30 minutes. You can also make it in the slow cooker and come home ready for it to dive in to. Simple. Done.
With the apparent endless winter still staring us down (except not so much for us wimpy Floridians who bundle up below 60F and consider that a Siberian winter) this is a beaut of a meal to tuck into and warm you up.
Enjoy it served up with tortilla chips, over Rice or even turned into a tasty burrito. It really is a perfect comfort food.
- 6 cups cooked Chicken, shredded (I used 1 whole Rotisserie Chicken)
- 4 (14.5 oz) cans Cannellini (White Kidney) beans, drained and rinsed
- 1 (10 oz) can Ro-Tel, mild diced tomatoes and green chilies
- 2 (10.5 oz) cans Chicken Broth
- 1 (10.5) can of Water, use can from Chicken Broth
- 2 (3 oz) White Chili Kit packages (Carroll Shelby's brand)
- Pepper, to taste
- Cilantro to garnish
- Sour Cream, to serve
*If you prefer your chili to be hot add both Cayenne pepper packets and both dried Jalepeno packets from the chili kit, otherwise add to taste and preference or leave out completely.
- In a large stock pot add all ingredients.
- Heat on high until bubbling (about 10 min) stirring occasionally, then reduce heat and simmer for 20 minutes.
(If adding Salt to taste, remember the content of Salt in the Chicken Broth and go easy)
Serve with Tortilla Chips, over Rice or packed into a soft tortilla for a loaded Burrito. Top off with Sour Cream and fresh Cilantro if desired.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.