Chili Con-Causasian (White Chili)
Submitted by 1Ladybug
White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis white chili swaps the usual red for a tangy, green-tinged broth built on tomatillos, Rotel tomatoes, and green chile peppers. Diced chicken breast and creamy cannellini beans make it hearty, while cumin, coriander, and oregano keep the flavor distinctly Southwestern.
Searing the chicken first in olive oil before building the broth locks in flavor and gives the diced pieces a golden edge that holds up during simmering. Pull the chicken out after three minutes and add it back near the end so it stays juicy instead of turning stringy.
The tomatillos bring a bright, citrusy acidity that sets white chili apart from red. Combined with fresh lime juice stirred in at the end, this chili has a clean, vibrant quality that heavier beef chilis can’t touch. The 20-minute simmer lets the spices bloom without cooking the brightness out.
Pro Tips
- Drain the tomatillos and Rotel but don’t drain the green chiles. That liquid adds flavor and body to the broth
- Use shallots instead of regular onion for a sweeter, more refined base
- A squeeze of fresh lime juice right before serving brightens the whole bowl
- This works beautifully in a crockpot on low for 8 hours if you want a hands-off version
Variations
- Stir in a can of cream of chicken soup for a richer, creamier white chili
- Top with diced avocado, sour cream, and crushed tortilla chips
- Use pinto beans instead of cannellini for a more rustic version
Ingredients
Directions
Spray a large skillet with oil spray, add Olive Oil and heat on medium high until hot.
Add diced Chicken and sauté for 3 minutes or until done.
Remove Chicken from pan and set aside.
Add Shallots and Garlic to the pan and sauté until tender.
Stir in Tomatillas, Rotel Tomatoes, Chicken Broth, Chile Peppers, and Spices.
Bring to a boil, reduce and simmer 20 minutes.
Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese.
Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours.
Don’t forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer.
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