White Chili W/Rotisserie Chicken

"I threw this together one day when I wasn't in the mood to cook a chicken myself. I'd read a lot of white chili recipes to get ideas but this is what I like. I'm in the habit now of jotting things down as I create them so I can re-make them if they're really good. :)"
 
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Ready In:
2hrs 4mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • in a soup pot over medium high head put in the olive oil and cook the onions, peppers & carrots; stir frequently and cook until they're al dente.
  • add the garlic and cook another 3-4 minutes (don't let the garlic brown).
  • turn the heat down to medium low and add the chicken, chicken stock, bouillon granules, beans and salsa verde. add water for a thinner consistency, if desired. salt & pepper to taste.
  • simmer for an hour and then float the bay leaf on top. simmer another half hour, remove the bay leaf and serve.

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Reviews

  1. This turned out really bland, but I made a few adjustments and really liked the result. I added 2 7oz cans of salsa verde instead of 4oz, 1t of cumin, and a few good sized dashed of cayenne pepper. I think that I will add a jalepeno the next time I make it to spice it up a bit more.
     
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Tweaks

  1. This turned out really bland, but I made a few adjustments and really liked the result. I added 2 7oz cans of salsa verde instead of 4oz, 1t of cumin, and a few good sized dashed of cayenne pepper. I think that I will add a jalepeno the next time I make it to spice it up a bit more.
     

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