Easy White Chicken Chili

We had family pictures yesterday. My husband is a good sport about most things but he really hates getting family pictures done. He asked for his birthday this year if his gift could be to NOT have family pictures. It’s not like I LOVE having them done but I think it’s important to have little snapshots of our family throughout the years.

I casually asked my husband if he was going to shave for family pictures.  He literally hasn’t shaved since last year and is a couple of beard hairs away from being a brother on Duck Dynasty. He’s a man of select words so half of our communication is through facial expressions and when a big hairy beard is hiding his expressions (and his dimples), it makes for a lot of guesswork. Family pictures is usually an internal push for him to bust out the razor.

I always get the comment, “You’re such a nice wife to let him grow it out like that.”  Ha ha…really? All I know is I wouldn’t like him telling me what to do with my clothes and hair, so why would I do it to him?

His response to my question was, “I’ll shave my beard…if you cancel family pictures.”

Not happening.

We both win. Or lose depending how you look at it.

So the mountain man will be gracing our Christmas card this year.

My December calendar is already packed. I’m totally into easy no stress meals this month so I can focus on other things. This meal is exactly that. It can be thrown together in under 20 minutes and is filling and comforting. I used some leftover turkey I had on hand. I already have a White Chicken Chili on this blog that is really good but it starts with a roux and takes a little more time. This is the cheater version of that. Yay for easy.

Easy White Chicken Chili

Yield: 6-8 servings

Ingredients

  • 1 onion, chopped (about 1 1/2 cups)
  • 1 Tablespoon olive oil
  • 3 cups chicken broth
  • 3 (15-1/2 ounces) cans Great Northern beans, drained and rinsed (other white beans can be substituted like cannellini)
  • 2 cups cooked chicken, shredded
  • 1 (4 ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3/4 cup sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • (optional) Tabasco sauce

Instructions

  1. In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.
  2. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. If you like a little kick add a few shakes of Tabasco sauce.
  3. Slow Cooker Version: Sautee onion until soft and throw everything except for the sour cream and cheese in a crockpot on low for 3-4 hours. Shortly before serving, add sour cream and cheese. Stir until cheese is melted and add Tabasco sauce if desired.

Notes

adapted from Gooseberry Patch

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Comments

  1. I love anything easy! My pinterest board is filled with recipes that all start with EASY. :) Thanks for the recipe, can’t wait to try it. It looks yummy!

  2. My husband wanted to get family pictures this year. I normally would be fine with that, but he wanted to do it a few months ago, when I was spending half my time on the couch and the other half heaving into the toilet (“morning” sickness). He kept telling me “Even if you don’t feel good, you LOOK great!” Sigh. Men.
    This chili looks awesome!

  3. Do you think this would work in a crock pot?

    • Absolutely. Everything is cooked so you’re really just heating and blending flavors. I would still sautee the onion since I hate crunchy onions, then throw everything else (minus the sour cream and cheese) in for 3-4 hours and then stir in the sour cream and cheese before serving.

  4. I am not sure why I still haven’t made a white chili. My family loves my red chili and has requested that I don’t make any other kind. Hmmmm I am thinking I could call this bean soup????? Maybe they would eat it then and not be disappointed that it wasn’t my usual chili. I like the idea of putting it into the crock pot.

  5. I made this for supper tonight! We are about to sit down and try it:)

  6. I made this tonight! It was a hit! The only things I changed was using black beans (so, black and white chili?) and onion powder instead of whole onions. I think I’ll add this into the rotation, and maybe try it in the crock pot next time for a Sunday lunch. Thanks!

  7. We’re taking family pictures this weekend. I always do something unique for our Christmas pictures. One year – we wore antlers, another year I took the couch outside in front of the weathered fence, yet another we decorated a Christmas tree…on the beach (that year we had to photoshop a fat man in a swimsuit out of the pic). My family has gotten used to it and have realized that the quicker everyone cooperates – the quicker we’re done. LOL. And I’ve stopped trying to get everyone to shave or even match – if we don’t match, we go black and white. ;)

  8. Thank you so much for this recipe. I made it the other night and it was so delicious! Hubby says it is a definite keeper recipe :)

  9. I just recently found your blog and saved it to my favorites bar so I can check in often. Your chile sounds yummy. I make a similar one with white hominy instead of beans. Makes a nice change. I think I will follow your lead and use up the rest of my turkey for this.

  10. Jeanine Larson says:

    Christy, Everyone thing looks so delicious. Dad is sitting here and I taking him on a tour of your Wed site. Dad says, ‘ It all looks good and I want your mother to try some of these foods.” And so I will.
    Love you, Mom

  11. Christy! I’ve been looking for a stand-out white chicken chili recipe for some time now. I’ve tried a few, but none that really “wowed” me. Looking to try this this weekend – definitely with a tabasco sauce kick!!

  12. I love a good chicken chili recipe and I love that this can go in the crock pot too!!!

  13. Thanks for a wonderful recipe. I made this in the Crock Pot today. Had all the ingredients on hand including some leftover chicken. Good Stuff!

  14. Made this this weekend and LOVED it. Posted about it on my blog. http://wildwindblowin.wordpress.com/2013/01/14/obsessions/

  15. Taste great! Even my finicky 5 y/o loved it. I added corn too. Thank-you for sharing this.

  16. Wow, this looks beautiful. Creamy sauce, just perfect for a cold day like today!

  17. I fail to see how this is chili. It’s really more of a soup. Just cause you add 4 oz of canned chiles to something doesn’t make it chili. You could add a cab of chiles to an apple pie. Doesn’t mean it’s chili. Just saying.

  18. white chili has no red pepper in it.

  19. Made this for dinner tonight, used up the rest of a rotisserie chicken. It was delicious, easy, and gluten free. Even my picky gluten free daughter ate it up without complaining. Next time I will saute fresh garlic with the onions in place of the garlic powder. Thanks for the great recipe!

  20. chris jacksom says:

    Just wondering, if u can add cream corn to the white chicken chili, or the sour cream muffins? Thnx

    SportzChef.

  21. chris jacksom says:

    Is it possible to add cream corn to the White Chicken Chli, and or the sour cream muffins?

    Thax: SportzChef

  22. I made this along with Red Lobster biscuits….it was delicious! I passed your recipe and websight to all of my friends!

  23. I was disappointed in this. It lacked depth of flavor to me. I could see maybe cooking the spices in with the onions and oil, and using real garlic instead of powder.