White Chicken Chili

I'm a huge fan of chili. Whether it's loaded with meat or it's a vegetarian delight with 18 different kinds of beans, it's all good to me. I do believe, though, that there is an unsung hero in the world of chili.....
White chicken chili is a bit outside the norm but nevertheless a unanimous crowd pleaser. Shredded rotisserie chicken with poblano peppers, lime juice and sour cream.... Crush some tortilla chips up and it's game time! (Yes I did make this for a Pats game) It's vibrant and flavorful, yet a perfectly cozy comfort food.

I love this recipe because a good rotisserie chicken is moist and seasoned, making it super easy to shred up and mix into the pot (plus they're cheap!!). Poblanos and jalapenos add great spice and flavor as well, paired with a sweet crunch of corn.

I highly recommend this for your next tailgate or game day snack! 

(The trick to keeping it gluten free is checking the label on your chicken stock because for some crazy reason they like to sneak wheat in there.)





White Chicken Chili

Ingredients:
1 jalapeno, minced (remove seeds if you don't want too much spice!)
3 poblano peppers, chopped
2 onions, chopped
4 garlic cloves, minced
Salt and pepper to taste
1 tbsp cumin
2 tsp coriander
2 tsp chili powder
3 cans of white beans, drained and rinsed and mash one of the cans with a potato masher
5 cups chicken stock
2 limes
Meat from 1 large rotisserie chicken, shredded/chopped
1 cup frozen corn
1/3 cup sour cream
1/3 cup chopped cilantro
Crushed tortilla chips

Directions:

• Heat tbsp of oil in large pot over medium heat. Add in peppers, onions and garlic and saute until soft. 
• Add seasonings and stir to coat. Pour in chicken stock and lime juice and simmer. 
  Add in the beans and continue to simmer for another 20 minutes or so. 
• Stir in chicken, corn, sour cream and cilantro. Cook until heated through. 
• Serve with a dollop of sour cream and crushed tortilla chips.

Recipe adapted from www.foodnetwork.com