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Rach's easy, cheesy white chicken chili uses rotisserie chicken as a shortcut.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- Salt and pepper
- 4 cloves garlic, chopped or grated
- 1 tablespoon ground cumin, a scant palmful
- 1 ½ teaspoons dried Mexican oregano, half a palmful
- ½ teaspoon dry cayenne pepper, or 2 teaspoons cayenne pepper sauce (Rach's go-to is Frank's RedHot)
- Two 4.5-ounce cans green chilies
- Two 14-ounce cans white beans, drained
- 3 cups rotisserie chicken meat, pulled or chopped
- 1 quart chicken bone broth or stock
- 2 cups shredded Pepper Jack or Jack cheese
- 4 ounces sour cream or Mexican crema
- 4 ounces softened cream cheese
To Serve:
- Cilantro, chopped
- Tortilla chips or Fritos
- Thinly sliced scallions, cut on bias
- Pickled sliced mild or hot jalapeño peppers
- Lime wedges
Yield
Serves: 4
Preparation
Heat olive oil in Dutch oven or soup pot over medium-high heat, add onions and season with salt and pepper, soften a few minutes and add garlic, cumin, oregano, cayenne, green chilies, beans, chicken, and broth. Bring soup to low boil and stir in handfuls of cheese to melt into soup, remove from heat and add sour cream or crema and softened cream cheese, adjust salt and pepper.
Serve chili topped with cilantro, chips, scallions, jalapeño peppers and a wedge of lime.