| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 large onion, diced
- 1 jalapeño, seeds removed for less heat if desired, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 2 cooked chicken breasts, such as from rotisserie chicken, shredded
- 1 cup salsa verde
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cans cannellini beans, drained and rinsed
- 1/2 cup half-and-half
- Cheese Skulls, recipe follows
- Tortilla chips, sour cream, cilantro, chopped scallions, for serving
- 1 1/2 cups whole milk shredded mozzarella
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 428 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 89 mg |
| Sodium | 765 mg |
Reviews
This is delicious!!! I skipped the cheese skulls and finished with lime and avocado along with the cilantro, sour cream, and green onions. Everyone on my family loved it!!
I’ve made this several times and my family loves it! It’s super easy to make and it’s absolutely delicious.
I have made this chili many times since I first saw it on The Kitchen…it is my go to recipe! This year I added pumpkin purée and used ground turkey ILO ground chicken. My family LOVED it and i barely was able to grab a bowl for myself! ❤️
Love this recipe! First time I made it all I had was a rotisserie chicken and no ground chicken. So I improvised and added the whole chicken shredded, and doubled the beans , but also added two cans of chick peas as well as the rest of the ingredients. Definitely more protein and this is the way I make it from now on! Don’t forget the squeeze of lime ! Everyone in my family loves this soup!
I’ve made this several times and even when I use double the cooked chicken when I don’t have the ground or use Northern beans when I can’t find cannellini, it still comes out delicious. Tonight, instead of jalapeno I tried a serrano. It was a bit hotter but worked out. My boyfriend requests it often. It’s a keeper!
With sub zero temps over next couple of days, needed a good chili recipe to get us through. This did the trick! Easy, delicious, comfort food. I subbed hominy for the beans and it was perfect. Thank you, Katie. I’ll def be adding this to our winter dinner rotation.
I make this recipe all the time. I don’t like heavy soups or red chili, so this is perfect for me!! My whole family asked me to make it a couple of times during college football season!! If you have not tried, please do. You can make it mild or spicy!!
Absolutely delicious!! I love this recipe. Skipped the half n half and added 2 tbs of instant mashed to thicken it up. So flavorful.
The taste is great! Just found it too watery for our taste. Used less broth the next time.
This recipe is a level-up on the white chicken chili I made so many times when the kids were growing up. I really love the variation in textures between the beans, ground chicken and shredded chicken, and the extra heat the salsa verde (I use the medium level roasted flavor) and jalapeno add. I like making my own stock so I start with a whole chicken and use that for the shredded meat. And I use dried beans that I cook prior to adding. It adds time, I know. The one time I did the rotisserie and canned bean shortcut the chili wasn’t as good.