I have been looking for a white chicken chili recipe that is easy to make and has a lot of flavor. I hadn’t found one until a few weeks ago when I had this one that my mother-in-law made. I had to get the recipe! It is super tasty and very simple to make. Rotisserie chicken and canned beans make short work of your time in the kitchen. This can be made in about 30 minutes. It tastes even better the next day. Thank you Marge for the recipe!
adapted from: www.food.com
1 tablespoon olive oil
2 small to medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped green chiles
2 teaspoons ground cumin
1 ½ teaspoons dried oregano, crumbled (I used Mexican oregano)
¼ teaspoon cayenne pepper
3 (16 oz.) cans great northern beans, undrained
6 cups chicken stock
1 envelope McCormick’s white chicken chili mix
4 cups cooked chicken (I used rotisserie chicken)
grated Monterey jack or pepper jack cheese
crispy tortilla strips (I use Fresh Gourmet tortilla strips Santa Fe style)
Heat oil in a large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in the garlic, then chilies, cumin, oregano, and cayenne and sauté for 2 minutes. Add the un-drained beans, stock, and chili mix and bring to a boil. Reduce the heat and add chicken. Season to taste with salt and pepper and ladle into bowls. Top with desired garnishes. It is especially delicious with a small handful of pepper jack mixed in and crispy tortilla strips on top.
To Freeze: Pour soup into a rigid container, label and freeze. To reheat, thaw in the refrigerator overnight or put frozen soup into a large pot and gently reheat, stirring often.