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Listed in: Soups / Chili and Stews
2 T oil
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can chopped chilies
2 cans chicken broth
1 package white chili seasoning
4 c shredded cooked chichen
1 can white cannelloni beans, drained and mashed
2 cans white cannelloni beans, drained
Fresh cilantro
1. In large stockpot, sauté onion, celery and garlic on medium heat. Add a dash of chicken stock if needed to prevent burning. If using uncooked chicken, Add chicken to partially cook with vegetables.
2. Add chilies and chicken broth.
3. Stir in white chili seasoning and mashed beans.
4. Bring to boil; Add whole beans.
6. Reduce heat. Cover and simmer 20 minutes. Remove chicken and shred; add chicken back to pot.
7. Add cilantro. Garnish with toppings such as chopped avocado, shredded cheese, mango, etc.
(Cook’s note - I normally use a rotisserie chicken, shredded and then add to chili as the last step. I also normally use a package of white chili mix, but the last time I made this, the store didn’t have any. I substituted it with 2 T cumin, 2 T oregano, 1 T cayenne pepper, 1 t chicken bouillon, 1 t white pepper, 1/2 t black pepper, 1 t red pepper flakes, 1 t celery salt and course salt to taste; optional additions are 1 can corn, drained and 1/2 block of cream cheese.)
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- chichen
- stalks
- drained
- course
- additions
- normally
- pepper
- garlic
- reduce
- toppings
- needed
- celery
- partially
- cloves
- garnish
- chilies
- uncooked
- cooked
- prevent
- rotisserie
