I’ll never stop promoting Costco rotisserie chicken. It’s only $5 and not only is it delicious hot off the shelf (I sometimes don’t even bother with a plate or silverware), but the leftovers can be used for myriad dishes such as pesto lasagna roll ups, quick matzo ball soup and homemade chicken stock.
Tonight on the menu is white chili. My friend Danielle introduced me to the notion of non-tomato chili about eight years ago and when I thought of the dish for tonight I was surprised I hadn’t blogged about it yet.
This one-pot wonder has similar flavors to traditional chili. With the addition of salsa verde and sour cream you give chili night a new twist.
White chili with chicken
- 1 Tbs. olive oil
- 1 cup chopped onion
- 1/2 cup chopped yellow bell pepper
- 1 can diced green chiles
- leftover rotisserie chicken meat, shredded
- 1, 16-oz. jar salsa verde
- 1.5 cups chicken stock
- 2 tsp. ground cumin
- 1/4 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1 bay leaf
- 2 cans great white northern beans, drained
- 1 cup sour cream
Heat oil in a dutch oven. Sauté the onions and peppers till onions are soft, about 7 minutes. Add the chiles, chicken, salsa, stock and spices. Bring to a simmer, turn to low and simmer one hour.
Add the beans and cook another 10 minutes. Add the sour cream just before serving. Top with cilantro sprigs and shredded cheddar cheese.