The other night I really wanted to have White Chicken Chili for dinner. The problem was that my recipe for White Chicken Chili is a slow cooker recipe.
And it was already 5:30 when I decided we really needed hearty, hot bowls of this soup.
Thankfully, it’s possible to turn a slow cooker recipe into a stove-top recipe with a few quick changes.
In this case, I used rotisserie chicken I had in the freezer. I also used canned beans, instead of dry, making adjustments in the amount of liquid the recipe called for.
This recipe was on the table in under 30 minutes.
Here’s what you’ll need:
There are only two cans of beans in the photo, but when making the soup I decided it needed a third can. I didn’t have any more navy beans, so I used butter beans. It worked great. Use what you’ve got.
Serves: 6-8 servings
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 Tbs. olive oil
- 3 cans navy beans or other white beans
- 4.5 oz can chopped green chilis
- 2 tsp. cumin
- 1 tsp. oregano
- ⅛ tsp. cayenne pepper
- ½ - 1 tsp. chili powder
- 32 oz chicken broth
- 2-3 cups chopped, cooked chicken
- 1 cup milk
- 2 Tbs. cornmeal
- salt and pepper to taste
- In a large soup pot, cook the onion and garlic in olive oil.
- Drain one can of beans. Add all three cans of beans to the pot (two with their liquid).
- Stir in the chopped green chilis, the seasonings, chicken broth and chicken.
- Heat over medium heat until hot through.
- Stir milk and cornmeal together and add to the soup.
- Adjust salt and pepper.
- Heat a few more minutes and serve.