white chicken chili

White Chicken Chili

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white chicken chili
 1 smoked or rotisserie chicken
 48 oz chicken stock
 2 large white onions (diced)
 2 cups chopped okra (about 8 large okra)
 1 cup fresh or frozen corn
 8 oz cream cheese (cubed)
 2 cans of cannellini beans
 2 cans of northern white beans
 2 4 oz cans of mild green chile (for a spicy kick use hatch chiles instead!)
 2 tbsp cumin
 1 tbsp paprika
 2 tsp dried oregano
 2 tsp dried rosemary
 1 tbsp chili powder
 2 minced garlic cloves
 ¼ cup olive oil
 Fresh ground pepper to taste
1

Add olive oil to a large pot and bring to medium heat.

2

Add chopped onions and reduce heat for about 10 minutes.

3

Add minced garlic chopped, okra, corn, and cans of chiles and simmer for another 10 minutes.

4

Shred rotisserie chicken and add to pot.

5

Add all spices and simmer for 10 minutes.

6

Add cream cheese and bring soup up to a low rolling boil for about 15 minutes, then lower to a simmer. Cook on low heat and stir occasionally for 30 min.

7

Serve. While the soup is still hot in the bowl, add a few optional items for added flavor.

Options:
diced jalapeno
shredded cheese
fresh cilantro
fresh diced onion
tortilla chips
avocado
rice

Category

Ingredients

 1 smoked or rotisserie chicken
 48 oz chicken stock
 2 large white onions (diced)
 2 cups chopped okra (about 8 large okra)
 1 cup fresh or frozen corn
 8 oz cream cheese (cubed)
 2 cans of cannellini beans
 2 cans of northern white beans
 2 4 oz cans of mild green chile (for a spicy kick use hatch chiles instead!)
 2 tbsp cumin
 1 tbsp paprika
 2 tsp dried oregano
 2 tsp dried rosemary
 1 tbsp chili powder
 2 minced garlic cloves
 ¼ cup olive oil
 Fresh ground pepper to taste

Directions

1

Add olive oil to a large pot and bring to medium heat.

2

Add chopped onions and reduce heat for about 10 minutes.

3

Add minced garlic chopped, okra, corn, and cans of chiles and simmer for another 10 minutes.

4

Shred rotisserie chicken and add to pot.

5

Add all spices and simmer for 10 minutes.

6

Add cream cheese and bring soup up to a low rolling boil for about 15 minutes, then lower to a simmer. Cook on low heat and stir occasionally for 30 min.

7

Serve. While the soup is still hot in the bowl, add a few optional items for added flavor.

Options:
diced jalapeno
shredded cheese
fresh cilantro
fresh diced onion
tortilla chips
avocado
rice

White Chicken Chili

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