Sunny Anderson Goodyear’s White Chicken Chili

by Rachael Ray Show Staff 9:00 AM, June 23, 2016

Aired June 23, 2016

Serves 4

3 tablespoons olive oil
2 large Vidalia onions, diced small
1 jalapeño pepper, diced
1 small can green chilis
2 garlic cloves, chopped
4 cups chicken broth
4 cups shredded cooked chicken
1 40-ounce can (or 2 small cans) cannellini or great northern beans
1 tablespoon lime juice
1 tablespoon cumin
2 teaspoon oregano
Salt and pepper
1 teaspoon red pepper flakes

For topping:
Fresh, chopped parsley
Shredded cheddar cheese
Sour cream


Heat oil over medium-high heat. Add the onion, jalapeño, green chilis with their juice and sauté until tender. Add the garlic and sauté another minute.  Add remaining ingredients and bring to a boil. Boil for 10 minutes then reduce heat to low. 

Top chili with parsley, cheddar and sour cream.

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