White Chicken Chili. Image of a white flat-sided bowl with white chili (which is yellow in color), with chicken pieces showing on top and garnished with sour cream, cilantro and sliced green onions. Smart & Final Recipes curated by Chef Jamie Gwen. White Chicken Chili. Image of a white flat-sided bowl with white chili (which is yellow in color), with chicken pieces showing on top and garnished with sour cream, cilantro and sliced green onions. Smart & Final Recipes curated by Chef Jamie Gwen.

White Chicken Chili

This white chili (made without tomatoes) is hearty and delicious and the perfect football party dish. Serve the chili with all the fixings and tortilla chips, for crunch!

2 tablespoons La Romanella Extra-Virgin olive oil

1 large sweet yellow onion, diced

4 cloves garlic, minced

3 cups First Street Shredded Chicken

2 tablespoons First Street chili powder

1 tablespoon First Street ground cumin

1/2 teaspoon First Street cayenne pepper

4 cups low-sodium chicken broth

Two 4-ounce cans First Street diced green chiles

Two 15-ounce cans cannellini beans, drained and rinsed

2 cups shredded First Street Mexican-Blend Cheese

1 cup First Street sour cream

For Toppings

Chopped green onions

Cilantro leaves

Sour cream

Shredded cheese

Pickled jalapenos

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Directions

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté 2 minutes more. Add the shredded chicken, chili powder, cumin, and cayenne, season with salt and pepper and cook for 1 minute, stirring often. Add the chicken broth and green chiles and bring the mixture to a simmer. Cook over low heat for 15 minutes. Add the cannellini beans and simmer for 5 minutes more.

Remove 1 cup of the chili and puree it using your blender, then add the puree back to the pot to thicken the chili. Remove the pot from the heat and stir the shredded cheese and sour cream. Bring the chili back to a gentle simmer (do not boil!), adjust the seasonings and serve.

Serves 6