***My Dutch Oven White Chicken Chili is sponsored by Green Mountain Gringo. All words/photos/opinions are my own***
It’s been a cold and blustery day. This winter has so far fallen short of expectation and has been in the balmy 40s for most of the new year. But winter has come back with a vengeance and is now punishingly cold. My favorite way to warm up? Making a big pot of Dutch Oven White Chicken Chili with Green Mountain Gringo Salsa. The spiciness of this will definitely warm you right up!
I love making this chili because it’s SO easy to put together. I used a dutch oven, but you could easily make this on the stove top or in a crock pot. Another way to make this even easier is to use either leftover chicken or rotisserie chicken. I used rotisserie chicken and it saved me so much time.
I began using Green Mountain Gringo salsas a few years ago. Call me a salsa snob, but this is my favorite brand because it has the perfect amount of chunkiness and the hot salsa definitely has some heat to it! It takes a lot to make me sweat and this salsa has it! For the longest time I couldn’t find Green Mountain Gringo after I moved to NYC, but my local grocery store began stocking it recently and I am over the moon. I’ve made so many dishes with salsa; from chilis, to baked chicken to dips. It’s a versatile topping.
I also really like that I can look at the ingredients list on the back of the jar and recognize every ingredient. It’s made from fresh veggies and seasonings, which is probably why it tastes so darn good. It’s a brand where all natural actually means all natural.
I chose to add salsa to my chili to give it an extra kick. While my Dutch Oven White Chicken Chili has a bit of kick to it, the salsa gets it to a higher level. I’m serious, try adding salsa to things other than chips. You’d be amazed how much you can do with it!
How do you like your salsa? Are you a mild or a hot salsa fan? Let me know in the comments section below!
Dutch Oven White Chicken Chili
- 2 Tbsp Olive Oil
- 1 Onion Chopped
- 2 Cloves Garlic Minced
- 28 Oz White Beans Canned
- 14 Oz Butter Beans Canned
- 14 Oz Chicken Stock
- 1 Cup Chicken Shredded
- 1 Jalepeno Chopped
- 1/2 Cup Milk
- 1/2 Cup Green Mountain Gringo Salsa
- 1/2 Cup Fresh Cilantro
- Heat olive oil in dutch oven over medium-high heat. Add onion and garlic and cook until softened.
- Puree half of the white beans (14 oz)and add both the pureed beans and whole beans. Add butter beans, chicken stock and chicken.
- Bring to a simmer and add jalapeño. Season with salt and pepper and let simmer covered for 15 minutes.
- Stir in milk. Serve hot with Green Mountain Gringo Salsa and fresh cilantro. Enjoy!