White Chicken Chili

Want to add a little variety to Taco Tuesday? Try this easy, delicious White Chicken Chili recipe! Simple and hearty, this soup is going to become one of your favorites any time of year.

• 2 T. coconut oil
• 1 medium sweet onion, chopped
• 2-4 cloves minced garlic
• 1 T. cumin
• 1 t. salt
• 2 lbs boneless, skinless chicken thighs, cooked & diced into bite size pieces (about 4 cups)
• 2 cans white beans
• 1 can white or yellow corn
• 1 can creamed corn
• 1 can Rotel diced tomatoes with green chiles
• 2 cups chicken stock
• 1 T. diced oregano
• 1 T. chili powder
• 3-4 T. salsa verde
• garnish how you like it! crushed tortilla chips or Fritos, shredded cheddar or Monterey Jack cheese, avocado, sour cream, salsa, diced red onion, jalapeño, cilantro

[I start this recipe cooking the chicken in the same Dutch oven the soup will be made in. Brown chicken thighs in single layers in a bit of coconut oil over medium heat 3-4 minutes per side, seasoning them to your liking with salt, pepper, & cumin. As each batch is finished, set aside on a plate. When all are browned, return all to Dutch oven with a half cup of chicken broth and cover to finish cooking through – about 6 to 8 minutes over medium heat. Remove & cool before dicing. **I prefer chicken thighs for the flavor, and trim off excess fat. You can use any chicken you like, even rotisserie chicken to reduce prep time.]

Cook onion, garlic, cumin, and salt in coconut oil over medium heat, uncovered, until tender [If you cooked your chicken like I do (above), add the onion, garlic, and spices to remaining liquid that chicken was cooked in, and cook ’til tender]. Stir in chicken until well combined. Add all remaining ingredients and stir to blend. Heat over medium until bubbling, then cover and cook over low heat at least 30 minutes.

This recipe does well in a crock pot (cook over low heat at least 3-4 hours) after onion, garlic, and chicken have been cooked/mixed. My favorite version of this White Chicken Chili is reheated, after flavors have really had time to blend and the chili powder has mellowed out [prepare the day or night before, cool, refrigerate, then reheat on stovetop or in oven until hot the next day]. Yield: 6-8 servings.

Set out garnishes prior to serving and let everyone dig in! This recipe was adapted from the recipe of a dear friend, Jan Stolz, who won our church Chili Cook-off one year with her White Chili. Jan loved the Lord and often shared this verse, which makes me think of her every time I read or hear it:

“For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast.” -Ephesians 2:8-9