| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded monterey jack or white cheddar cheese
- Sour cream and cornbread, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
- Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
Nutrition Facts
| Calories | 586 |
| Total Fat | 26 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 151 milligrams |
| Sodium | 857 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 10 grams |
| Protein | 49 grams |
Reviews
So, so, SO yummy! This became just so super thick and delicious and hearty. The sour cream added such a nice creaminess to the dish. Made Nellie Mae’s cornbread, and it was the perfect addition. Thanks for another great recipe, Food Network!!
We loved this recipe. Instead of a can of chilis, I used chopped poblano peppers (roasted, peeled and seeded). I made Alex Guarnashelli’s cornbread recipe and it was a great meal.
This soup is delicious! I made the exact recipe with no substitutions. My whole family loved it. I always serve it with cornbread.
This is delicious, especially with a large dollop of sour cream on top. That took it to another level for me. As with all chili, it’s even better next day and beyond.
Delicious! A family favorite.
Always a staple at our house. So simple.
This recipe was so easy to make. My family really liked and so did I. I took two bowls of it to work and gave one to my best friend. He said, “Rock that soup was bagging.”
Just made this, it was delicious! My can of chilies happened to be the “hot” ones….didn’t make it too hot! I used two boneless chicken breasts for my husband and I…browned the diced chicken with the onions and jalapeño.. other than that, I followed the recipe! Great flavor. I had a little leftover and just had I teeny bit this morning, cold…it was outstanding! (But, I love cold leftovers). I look forward to making this again!
Made with recommended ingredients. Disappointed, white chili is usually bland, should not be surprised; one never knows when Jalapeno will be mild, it was. Not a keeper for me.
Just made this tonight. Used McCormick’s white chicken chili seasoning packet instead of cumin and used great northern beans and pinto beans. I doubled the recipe for leftovers! Mine didn’t thicken up much, but I like my chili more on the liquify side.