Texas White Chicken Chiliposted by Jennifer
My Aunt Tricia introduced me to White Chicken Chili, and it has been a family favorite ever since! It’s not only amazingly delicious, but it is CLEAN EATING. I love recipes that taste like the comfort foods you crave but don’t leave you with the guilt after you eat it! Your family will think you got takeout from a restaurant with this recipe!
- 1 Tablespoons Olive Oil
- 1 Medium Onion
- 5 Garlic Cloves
- 1 Can Rotel Tomatoes
- 8 small tomatillos (diced)
- 1 medium diced jalapeño (optional – remove seeds for less heat)
- 1 17oz can of chopped green chilies
- 4 cups of chicken stock
- 3 cups cooked chicken
- ½ tsp oregano
- 1 tsp cumin
- 4 tsp cilantro
- 2 cans of white navy beans (can use white beans with jalapeños and skip the jalapeño above)
- Juice of 1 lime (add rind for flavor)
- Salt and pepper to taste
Dice onion, tomatillos, jalepeno, and garlic then put in a sauté pan
Cook until vegetables are soft. Add vegetables to a large pot and pour chicken broth over it.Strain beans and add to the pot. Toss in chicken, can of rotel, seasonings, and cilantro to the broth. Squeeze the juice of one whole lime into the chili and then toss in the rinds to let cook with the contents.
Bring to a boil. Once boiling turn down the heat and let simmer for about 30 minutes. Then enjoy!!!
Optional – Serve with sour cream, Monterey Jack Cheese, sliced avocado,and tortilla chips.
** I usually double the recipe for a family of 5 because we love it so much!