White Chicken Chili
Mark Longenecker
4
There’s nothing better than a warm, hearty bowl of White Chicken Chili made in a Dutch oven. This one-pot meal both satisfying and easy to make. Serve it with shredded cheese, fresh cilantro, and crunchy tortilla chips, or homemade Corn Bread for a deliciously comforting meal.
Ingredients
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Lancaster 5 Quart Dutch Oven
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2 tablespoons extra virgin olive oil
1 medium onion, chopped
5 cloves garlic, chopped or minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 lb rotissery chicken, chopped
4-5 cups low sodium chicken stock
4 ounces cream cheese, at room temperature
1 can white beans, drained
7-8 oz of canned green chili peppers
1 cup cheddar cheese, shredded
1/3 cup fresh cilantro, chopped
Directions
In a large pot or Dutch oven over medium low heat, saute the onions until they begin to become translucent. Stir in garlic, cumin, smoked paprika, chili powder, Kosher salt and black pepper. Cook for 5 minutes until fragrant.
Over medium heat, stir the rotisserie chicken into the Dutch oven. After a thorough stir, add 4 cups of stock to the pot. Bring to a simmer.
With the broth at a simmer, heat the cream cheese in the microwave for 10 seconds and add to the pot. Stir for 2 minutes before adding in white beans, chili peppers, and cheddar cheese. Bring to a simmer, stiring occasionally. Add additional salt and pepper if needed. Add 1 additional cup of stock if needed.
Serve hot with a slice of fresh lime on the side as well as your favorite toppings like avocado, shredded cheese, sour cream, fresh cilantro, or tortilla chips.
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Dutch Oven Chili
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