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Kid-Approved White Chicken Chili with Green Enchilada Sauce

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A creamy, comforting white chicken chili made with green enchilada sauce, shredded chicken, and Great Northern beans. This kid-friendly recipe comes together in under 40 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (from a rotisserie chicken or 1.5 lbs boneless skinless chicken breasts)
  • 28 ounces green enchilada sauce (mild, such as Old El Paso or Las Palmas)
  • 2 cups low-sodium chicken broth
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon mild chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips, lime wedges

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Sprinkle cumin, oregano, and chili powder over the onions and garlic. Stir constantly for 30 seconds until spices are fragrant.
  3. Pour in green enchilada sauce and chicken broth. Stir, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer, then reduce heat to medium-low.
  4. While the liquid heats, mash about half of the Great Northern beans (roughly 1½ cups) with a fork or immersion blender until chunky.
  5. Stir the mashed beans, remaining whole beans, and shredded chicken into the pot. The chili will begin to thicken.
  6. Simmer uncovered for 15-20 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  7. If chili is too thick, add an extra ¼ cup of broth or water. If too thin, simmer for 5-10 more minutes uncovered.
  8. Serve hot with desired toppings.

Notes

For a thicker chili, mash more beans or simmer longer. For a spicier version, add a diced jalapeño or use hot enchilada sauce. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months. Reheat with a splash of broth to restore consistency.

Nutrition

Keywords: white chicken chili, green enchilada sauce, kid-friendly, quick dinner, comfort food, freezer-friendly

Find it online: https://morselora.com/kid-approved-white-chicken-chili-with-green-enchilada-sauce-40-characters/