On a cold day this chili is such a wonderful change from regular red chili. Don’t get me wrong, I LOVE red chili, but sometimes a little change up is nice.
- Whole Rotisserie Chicken – pulled apart into bit sized pieces
- 32 oz chicken broth
- 1 yellow onion
- 3 large garlic cloves – minced or pressed
- 8 oz jar chopped green chilies
- 1/2 small bag of frozen corn
- 3 cans of white beans – drained
- sour cream
- white pepper
- 1/3 stick butter
- shredded white mexican cheese
Melt butter in a large boiling pot. Slice onions into small/thin pieces. Chop them if you like them a bit smaller. Add to butter and saute over medium heat. Add pressed garlic and frozen corn. Saute until cooked through, make sure corn is cooked. Add can of green chilies toward the end of cooking time.
Add the chicken after ingredients are heated through. Add white pepper and other seasoning to taste (sometimes I add a bit of red pepper for kick). Add chicken stock and drained beans. I use 1 can of each pinto, northern, and cannellini beans, you can try any. Turn to medium heat and let ingredients boil for about 10 minutes.
When ready to eat add 1 large scoop of sour cream. Add more for desired consistency or mix some flour with cold water, then add to chili for thickness. At the end add 1 cup of shredded white cheese. Stir until melted and it’s ready to serve. It can be garnished with mexican cheese and salsa or served just plain.
I love to make this with corn bread muffins as a side.