It is finally chili/soup weather in The Ham. We made this White Chicken Chili for the football games last weekend and it was delicious! It only took about 20 minutes to make – you can’t beat that! This is more of a chili consistency than a soup consistency. If you prefer more of a soup consistency, just increase the the amount of chicken broth. We served the chili with some homemade cornbread. If you have any leftover turkey, feel free to use it in place of the chicken. This is a great meal for the busy holiday season.
White Chicken Chili
1 rotisserie chicken, skinned and meat removed and chopped
1 Tbsp dried minced onion flakes
3 cups chicken broth
2 cans cannellini beans, drained
1 can green chiles
1 tsp minced garlic
1 tsp cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp pepper
1/2 tsp salt
1/8 tsp cayenne pepper
In a Dutch oven, combine all ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Top with Monterey Jack cheese, salsa, and sour cream.