Growing up, my mom would make traditional red chili with cornbread twist for the Super Bowl every year. Since then, I always associate eating chili with watching football. Chili is one of my favorite things to make on game day because you can have a delicious meal without missing any of the action. Just put all the ingredients into a crockpot the morning of the game and it will be ready to eat by halftime!
Don’t get me wrong, I love me some chili. But eating chili every Sunday can get really old really fast. Which is why I was on the hunt for a white chicken chili option. A few months ago, my boyfriend’s mom made a similar version of this recipe. She added sliced avocado and sour cream on top and lets just say, I was sold from the very first bite.
The best part? It is super easy to make and can feed a lot of people. The chili only takes about 30 minutes to make including prep and cook time. I swear this recipe could feed a family of six because we always have so many left overs. It is the perfect meal if you love to “cook once, eat twice”.
Since I first tried the original recipe, I have added a few things to make it more flavorful. I now puree one can of the white beans to make the chili more creamy. I also sauté two finely diced jalapeños to help give the chili a little more kick. Both of these additions are optional but I love them!
Makes: 8-10 Servings — Prep Time: 20 Mins — Cook Time: 10 mins
- 4 Cups Low Sodium Chicken Broth
- 3 Packets McCormick White Chicken Chili Mix
- 2 Jalapeños (Finley Diced, Seeds Removed)
- 1 Large Yellow Onion (Diced)
- 2 Tps Olive Oil
- 1 Rotisserie Chicken
- 1 Can (15.5 oz) White Corn
- 1 Can (15.5 oz) Black Beans
- 2 Cans (15.5 oz) Cannellini Beans
- Sliced Avocado
- Sour Cream
- Crackers (Tollhouse Minis are my favorite)
- Pour 4 Cups of chicken broth into a large pot over low heat and add in 3 packets of McCormick white chicken chili mix.
- While broth is warming up, dice up the onion and jalapeños. Add them to a skillet with 2 tsp olive oil and sauté them until they are browned.
- While onions and jalapeños are sautéing, drain and rinse one can of the cannellini beans and add them to a blender. Blend the beans until they are smooth. Then, using a spatula add the blended beans into the pot of chicken broth.
- Drain and rinse the other can of cannellini beans, black beans, and white corn. Then, add all three into the pot of chicken broth.
- When the onions and jalapeños are done sautéing, add them into the pot of chicken broth as well. Stir all of the ingredients together until combined.
- Turn the stove up to medium-hight heat making sure to stir the chili occasionally to keep from burning. Cook the chili for 10 minutes.