White Chicken Chili
This was the best batch of white chicken chili I’ve ever made! Maybe it’s because I took the time to boil my own chicken for the broth and use the fat from the boiled chicken to sauté the onions and garlic. Gave it a really good chicken flavor. You can just as easily use a rotisserie chicken and buy a good quality chicken broth and olive oil instead, but boiling your own chicken is so easy and the broth is super nutritious!
Leeny’s White Chicken Chili
2 T. Chicken fat or olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon Mexican oregano (or regular oregano)
2 teaspoons ground cumin
2 teaspoons sweet or smoked paprika
1 teaspoon chili powder
shredded chicken from a whole cooked chicken or about 4 to 5 cups
6 cups chicken broth
3 ounces of cream cheese
1 can of great Northern beans or white beans of your preference
1 cup yellow or white frozen corn
1 can yellow or white hominy
One small can salsa Verde. (I like herdez brand.)
2/3 cup chopped cilantro
3 green onions chopped/sliced
1 sliced Serrano (optional)
Instructions:
Sauté onions and garlic in 2 tablespoons of chicken fat or olive oil on medium heat until soft and fragrant.
Stir in all the spices and cook for a few more minutes until fragrant. Add in the cream cheese and stir until melted. Add the chicken, the 6 cups of broth, and the salsa verde and simmer for about 5 minutes. Taste the broth and add salt and pepper to your liking. Add in the beans, hominy, yellow corn, fresh cilantro, green onions and jalapeño if you are using. Simmer for 30 minutes to let the flavors meld.
Serve with fresh lime wedges, sliced avocado, fresh cilantro, green onions, and cheddar cheese or any of your favorite add-ons!
I served this with a pan of hot, gluten-free cornbread! Outstanding!
