Veggie White Chicken Chili

White chicken chili is always a crowd-pleaser. Here I've tweaked the traditional white chicken chili recipe a bit by adding in vegetables, tomatoes & various beans. This irresistable chili recipe is packed with protein, fiber, low in fat, and creamy delicious. As a bonus, this recipe is very quick and easy to make.

In this flavorful white chicken chili recipe, I use a combination of Northern, black and pinto beans. Use whatever appeals to you, being mindful of the flavor and texture of each.

Many thickeners are used in soup recipes to make them hearty...roux, cream, etc. I save fat and calories by mashing some of the beans toward the end of cooking to create a rich, flavorful texture. I was mindful of using pinto beans, due to their thin skins, they mash well. Don't be apologetic about using canned beans, the options now are high quality. Ensure you select canned varieties that are packed in salt and water only. Also its critical to rinse them well under cold running water, and drain, before adding them to the soup.

For the chicken, save time without sacrificing flavor by using your favorite roasted chicken from the market. Shred your chicken well. You can certainly prepare your own fresh chicken from scratch in lieu of using a roasted one. I truly prefer the deep smoky flavor of a roasted chicken, using both the white and dark meat.

Be aggressive with your herbs and spices. Let them simmer in the oil until they come alive. White pepper is a magic spice, I use it often in my savory cooking. Lime pepper is also fantastic, discover it if you haven't already. I use a tablespoon of ground cumin, you can use less if you prefer.

The addition of carrots, yellow onion (not a sweet one), and Italian green beans to this chili recipe adds luxurious texture and flavor. I love Allen's canned Italian green beans.

Toward the end of cooking, you can add fresh diced tomatoes. Here I simply added in a can of Rotel diced tomatoes and green chilis.

For the perfect flavor balance, finish with the juice of a medium lime.

Toppings are endless. I've added fresh avocado, cilantro, and more citrus.

Like I always say, make it your own!

Veggie White Chicken Chili

VEGGIE WHITE CHICKEN CHILI RECIPE

Prep Time: 20 minutes

Serves 6-8

INGREDIENTS:

• One fresh roasted whole chicken, meat removed and set aside for use.

• 3 tablespoons olive oil

• 2 large carrots, peeled, medium dice

• 1 large yellow onion (not sweet), medium dice

• 3 large cloves minced garlic

• 2 teaspoons dried oregano

• 1 tablespoon dried cumin

• 1-2 teaspoons ground white pepper

• 1 teaspoon ground or cracked black pepper

• 1/2 teaspoon red pepper flakes

• 1 teaspoon lime pepper (this is difficult to find, I get it at Kroger)

• 2 teaspoons salt

• 48 ounces chicken or vegetable broth

• 2 cups frozen white corn (no need to thaw the corn)

• 3 15 ounce cans Northern beans

• 1 15 ounce can black beans

• 1 15 ounce can pinto beans

• 1 14.5 ounce can Allen's cut Italian green beans

• 1 10 ounce can Rotel diced tomatoes with green chilis

• 1 medium lime

• fresh cilantro

• avocado

• other toppings as desired

DIRECTIONS:

1. In a large heavy saucepan over medium low heat, add the olive oil.

2. Stir in the carrots. Sauté for 4-5 minutes to soften. Stir in the onion, and sauté until translucent.

3. Add the fresh minced garlic. Continue to stir, watching carefully to ensure the garlic doesn’t burn.

4. Stir in the oregano, ground cumin, ground white pepper, black pepper, red pepper flakes, lime pepper and salt.

5. Let the spices gently simmer in the oil, stirring and cooking until they are softened and fragrant. While stirring, scrape the bottom of the pan well to ensure all ingredients are incorporated.

6. Increase heat to medium, then add the chicken broth.

7. Once the soup has come to a simmer again, add the frozen corn (no need to thaw the corn first), Northern beans, black beans and pinto beans.

8. Bring the white chicken chili back to a simmer, stirring regularly, and cook for an additional 10 minutes.

9. Remove the white chicken chili from the heat, and carefully use a heat resistant potato masher to smash some of the beans. Stir well, and return to heat.

10. Add the shredded chicken, Italian green beans, and Rotel diced tomatoes.

11. Cook, stirring often, for 10-12 minutes.

12. If the soup is too thick, add additional broth. Check to see if additional salt is needed.

13. Remove the white chicken chili from the heat and let cool slightly. Stir in the lime juice.

    
    

To serve, top with fresh cilantro, tortilla chips, cheese, avocado, sour cream...whatever you prefer.

This white chicken chili recipe remains fresh in the refrigerator for 4 days. The chili will thicken when refrigerated. When reheating chili, add additional liquid (your preference, water, milk, or stock) to desired consistency. Adjust for salt.