One of my favorite chili recipes is this White Chicken Chili. I make it all.the.time. It’s about time I finally get it up on the blog so y’all can enjoy it too.
I’m a pretty big fan of chili’s and taco soup. I think it has to do with my love for eating things that are high in fiber and protein. Chili’s are such an easy way to get in lots of fiber and protein, and most of them can be made in thirty minutes or less. This ranks them pretty high on my, “go-to dinners in a hurry,” list.
If you visit Real Life Dinner regularly, you won’t be surprised to hear that I put some grated carrot in this chili. If I can get away with hiding an extra veggie in my kids food, I’m gonna do it. They never see it coming in this…or maybe they’ve just gotten used to it. Who knows. Anywho, they don’t complain about it. It looks kind of like tiny specs of cheese in there and as long as I let them dip corn chips in it. They gobble it up.
I use regular Rotel in this recipe, it doesn’t make it hot at all, but it does give it a little kick, so if your family doesn’t like spice, go with mild Rotel or just add a second can of regular tomatoes instead of the Rotel.
I explain it all in the directions, but something I always do with my chili’s is reserve one can of beans to puree and then use it to thicken up the chili. This is totally optional and will not effect the flavor, just the thickness of the soup. That is why this recipe calls for 4 cans of beans. If you don’t want to do that, just use three cans of beans in your chili.
We like to serve this with corn chips, sour cream, shredded cheddar cheese and avocado if we have one laying around.
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- 1 tbsp olive oil
- 1 medium onion, diced finely
- 1 cup shredded carrot
- 3 cloves crushed garlic
- 2 tsp chili powder
- 2 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp smoked paprika, optional
- 4-5 cups chicken stock or chicken broth
- 4 (15 ounce) cans white beans, drained (I use navy beans or cannellini beans depending on what I have on hand.) Reserve one to puree and use it to thicken soup at the end.
- 2 cups precooked chicken
- 1 (15 ounce) can diced tomatoes
- 1 (12 ounce) can Rotel tomatoes with green chilies
- 1 cup of frozen corn (optional)
- 3 tbsp Italian salad dressing
- 2 tsp lemon juice or lime juice
- ¼ cup chopped cilantro
- salt and pepper to taste
- In a 5 or 6 quart pot, saute onion, carrot and garlic in the olive oil for 2 minutes. Add Chili powder, cumin, oregano and smoked paprika. Saute for 1 more minute.
- Add chicken stock or broth, 3 cans of drained white beans, chicken, Italian salad dressing, Rotel and diced tomatoes. If using corn add it now too. Bring everything to a boil, reduce heat and simmer for 15-20 minutes.
- While soup is simmering, mash or puree in the blender the last drained can of beans. Stir this into the soup to thicken it.
- Stir in lemon juice and cilantro. Let cook for another minute or two.
- Serve with sour cream, shredded cheddar cheese, avocado and your favorite corn chips.
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