Sunday Stew

The Best White Chicken Chili In All The Land

The title says it all – this is the only white chicken chili recipe you will ever need.

Serves 4 – 6


3 Tbs olive oil

1 red or green bell pepper, diced

1 medium onion, diced

1 Tbs minced garlic

6 C chicken broth

1 rotisserie chicken, shredded

3 cans cannellini beans, divided

15 oz. can diced tomatoes, drained

4 oz. can or brick of diced green chili peppers

8 oz. tub of whipped cream cheese

1 tsp oregano

1 Tbs ground cumin

1/4 tsp smoked paprika, salt and pepper

Monterey Jack cheese, shredded (optional)

fresh cilantro (optional)


Heat olive oil in a Dutch oven. Saute bell pepper and onion for 3 minutes. Add garlic and cook 1 minute longer. Add the chicken broth, chicken, 2 cans of the cannellini beans with the liquid, the diced tomatoes and green chili peppers. Drain the third can of beans. Mash them with a fork or potato masher and add to the chili. Bring to a simmer. Reduce heat and spoon the cream cheese into the chili. Cook and stir until cream cheese has blended. Be patient with the cream cheese! Add the oregano, cumin and paprika. Season with salt and pepper to taste. Serve topped with cheese and fresh cilantro, if desired.

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