“This chili is way too delicious to be done in 30 minutes”…is what you would think after trying this yummy recipe. But it is true…perfect white chicken chili…one pot…thirty minutes. Bam.
This chili is so easy! But the flavors are just amazing. The chili powder and cumin give it an authentic taste, and the lime just brings it to a-whole-nother level.
I’ve never made “white” chili before this. I am a big fan of the regular…non-white?…chili, so I never really saw a reason to make this version. I have been missing out big time…because this white chicken chili is as good if not better than any other traditional chili I’ve had in the past.
The thing that surprised me most about this recipe was the lime. I have heard of people adding lime to white chili in the past, so I got out two little tiny bowls and spooned a little chili into each one. I squirted lime into one of them and stirred it around. I gave my main taste tester (Seth…) a blind test to see which one he liked more, and then he did the same to me. We both hands down preferred the lime addition. It not only adds a little tang, but it somehow transforms the flavor of the soup and gives it so much depth.
Obviously we are fans…
Oh! And another thing…this chili is even better the next day. Seth heated up a bowl when he got home from work and went on for 5 minutes about how much better it was than the night before when we ate it. I love that about chili…it gets better as it sits.
The only negative of this soup is that it’s so delicious that you eat it all in two days without giving it a chance to get better and better in the fridge.
This chili is delicious as is, but I definitely recommend piling on the toppings. We added green onions, cilantro, avocado (my fave), a little cheese, and a dollop of Greek yogurt.
So easy, fast, and tasty.
Here is the recipe:
- 1 onion
- 2 cloves garlic
- 1 tsp cumin
- ½ tsp chili powder
- 1 pinch red pepper flakes
- 6 cups chicken broth
- 1 tbs lime juice
- 2 15.5 oz cans Cannellini beans
- 2 cups shredded chicken (I used rotisserie)
- Optional toppings:
- Mexican cheese
- Green Onions
- Greek Yogurt
- Start by dicing the onion and garlic
- Heat a pot with a little olive oil over medium-medium/high heat
- Add your onion and garlic and cook until the onion has softened, about 5 minutes or so
- Add the spices and let cook another minute
- Add the chicken stock and lime juice and stir together, scraping off any bits that have stuck to the bottom of the pan
- Bring to a boil and reduce to simmer
- Simmer the chili for 15 minutes
- Meanwhile, pull the meat off your rotisserie chicken and shred until you have 2 cups
- Drain one can of cannellini beans, dump into a bowl, and mash with a potato masher until you have a rough puree (you can use a fork if you don't have a potato masher)
- When the chili has been simmering for 15 minutes, stir in your mashed cannellini beans until combined into the chili
- Dump in your chicken
- Drain the other can of cannellini beans and add that to the chili
- Stir in 1 - 1½ teaspoons salt and ¼ teaspoon pepper
- Simmer the chili for another 3 minutes or until everything is heated through
- Taste the chili and add any extra seasoning you think it needs
- Add your toppings and you are good to go!
- I definitely recommend the Greek yogurt, avocado, and cheese if nothing else, but the chili is best with all the toppings I listed above.