There are a hundred variations of chicken or turkey chili. They all taste somewhat different based on the level of spiciness. This useful “low heat” chili recipe is great for entertaining guests that prefer to avoid red meat. This particular recipe has been crafted by my brother David.
This is a great recipe for early fall when your body craves a little heat, but doesn’t want anything too heavy.
White Chicken Chili
- 2 Tablespoons olive oil
- 1 medium onion chopped
- 3 cloves of garlic minced
- 2 cans Rotel tomatoes 10 ounces
- 6-9 tomatillos chopped, (take the shell off)
- 1 jalapeno pepper seeded and minced
- 4 cups chicken broth
- 1 can green chilis chopped
- 2 cups cooked chicken chopped
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 cup cilantro chopped
- 2 cans cannellini beans (drained) 19 ounces
- 1 Tablespoon fresh lime juice
Garnish Before Serving
- Sour Cream
- Shredded Monterrey Jack Cheese
- Tortilla Chips
- In a pot over medium heat, add the oil and heat until it ripples. Add the chopped onion and until it is soft (about 5 minutes). Add the garlic and jalapeno and heat another minute or so until the garlic begins to brown lightly. Add the spices, stir for about 30 seconds.
- Add the tomatoes, tomatillos, chicken broth, shredded chicken, green chilis and bring mixture to a light boil and cook with the top ajar for about 20 minutes. Then add the cannellini beans and cook for another 10 minutes.
- Add the cilantro and fresh lime juice just before turning off the heat.
- Serve warm and garnish with sour cream, shredded Monterrey jack and tortillas
Nutrition per Serving
Freshly squeezed lime juice just before serving enhances the flavor profile.