How to Make White Chili With Rotisserie Chicken In 30 Minutes

White chili is a broth based soup with chicken and beans as well as a few flavor twists. Lime adds a sweet-sour contrast to the broth, while cilantro gives a fresh flavor, and the heat of the chilies brings a pleasant warmth. A quick, easy version can be made with store bought rotisserie chicken. This is a recipe for people who don't know how to cook as well as people who appreciate more gourmet flavors.

Difficulty: Easy

Instructions

Things You'll Need:

• 30 minutes from start to finish
• 1 poblano chili chopped
• 2 jalapeno chilies chopped
• 2 medium onions, diced
• 3 garlic cloves, minced
• 10 cups of chicken stock (about 2 large cardboard cartons)
• 1 tablespoon ground cumin
• 1 rotisserie chicken from the grocery store deli
• 2 cans cannellini beans, drained
• Juice of one lime
• Cilantro
• Sour Cream

1. 
    

   On medium heat, sweat the onion, chilies, and garlic in soup pot. Once soft, add broth and beans. (Note: Chilies can be a respiratory irritant, avoid inhaling any steam until after the broth is added.)

2. While soup is heating, debone the chicken and add meat to the pot.

3. Add the juice of one lime and cumin. Let the soup heat through.

4. Serve garnished with cilantro and sour cream. Cornbread on the side is optional, but goes nicely with this chili.

Tips & Warnings

• You will likely have leftover cilantro and sour cream so have tacos the next night to use up all the extras.
• Keep the chili pieces large as, if the chili is too spicy for your palette, removing them after cooking will keep the heat level down.
• Chilies can be a respiratory irritant, avoid inhaling any steam until after the broth is added.
• Don't touch your face or eyes during or after handling chilies. If possible wear gloves so you don't get any chili oil on your skin. Sometimes even washing your hands doesn't remove all the heat and next thing you know, you rub your eyes and are crying for an hour.