Get ready to cozy up with a bowl of comfort! This SimplytheCurries (our family!) version of white chicken chili is a creamy delight that’s packed with rotisserie chicken, beans and zesty flavor. It’s a perfect dish to warm your soul and spice up your dinner routine.
Ingredients:
1 large stock pot or dutch oven
1 whole rotisserie chicken, broken down
½ -1c of rotisserie chicken juice
1 medium to large sweet onion, diced
1 – 15.5 ounce can of white beans (Cannelloni)
1 – 15.5 ounce can of pinto beans
3-4 tablespoons of olive oil
1 – 8 ounce bar of cream cheese
1 – 1 ounce packet of ranch seasoning
2 tablespoons of minced garlic (fresh or jarred)
1 – 7 ounce can of diced chiles
1 – 10 ounce can of Rotel (Original, Mild or Hot to your choosing)
1/2 – 1 teaspoons of crushed red pepper
1 teaspoon of chili powder
1 & ½ teaspoons of cumin powder
1 & ½ teaspoon of oregano
Salt & Pepper to taste
1 heaping tablespoon of Better Than Bouillon base (sub this and water for 32 ounces of chicken broth)
3 cups of water
Optional: 1 -15.5 ounce can of corn, drained (frozen is okay too!)
Toppings: Tortilla Strips, Jalapenos, Cilantro, 1 medium chopped avocado, sour cream, cheese (cheddar or mexican-style), green onion
Directions:
Prep:
1. Pull out your block of cream cheese so it softens
2. Start breaking down your rotisserie chicken and put to the side
3.Save about a cup of the rotisserie chicken juice
4. Dice or chop your sweet onion
5. Mince your garlic if you’re using fresh
6. Measure out all dry seasonings and put into a bowl to the side
Cooking Steps:
1. Pull out your stock pot or dutch oven and turn your stove temperature to medium
2. Toss into your pot the olive oil, onion and garlic
3. Cook until onion turns translucent and garlic becomes fragrant
4. Once fragrant, add in all of your dry seasonings and dry ranch packet all together until the seasonings become heated
5. Then, toss in your can of Rotel and diced green chilies without draining them
6. Stir all ingredients together for one minute
7. Drain your pinto and white beans (doesn’t need to be perfect or rinsed unless you prefer it) and toss them into the pot
8. Stir all ingredients together for an additional one minute
9. Add all of your broken down chicken into the pot and combine with other ingredients
10. This is now a great time to add in the juice as well from your rotisserie chicken and stir 11. Then, add in 3 cups of water with the chicken bouillon base or chicken broth and stir 12. Turn up the heat to high. Your cream cheese should be softened by now so tear it up into small pieces and toss into pot *Optional* add your can of or frozen corn and combine at this step!
13. Bring your chili to a boil and continue stirring to help the cream cheese melt and combine with other ingredients
14. Once at a boil, turn down to a simmer so the cream cheese can melt
15. Serve once all ingredients are combined! Top with cheese, sour cream, jalapeno, tortilla strips, cilantro, avocado or green onion or any mix of these for an extra hearty dish!
Notes:
Servings: 5-6
Prep Time: 25
Cook Time: 25
Total time: 50-60
Other: Entering a chili competition or headed to a potluck? Double your recipe to feed 10-12.