Nikki’s White Chicken Chili




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Rotisserie Chicken

1/2lb hot Italian turkey sausage

1 tbsp oil

1 Med Vidalia Onion chopped

1 1/2 tsp garlic powder

2 cans northern white beans

1 3/4c chicken broth

2 cans green chilies

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

1 tsp oregano

1/4 tsp cayenne pepper

1c sour cream

1/2c heavy whipping cream


Shredded cheddar

Optional: 2tbsp black truffle carpaccio


Remove the turkey sausage from the casing. Crumble and brown in a pan. Set aside. Remove skin from chicken. De bone and shred chicken in the food processor. You can do this by hand with a fork if you want but the food processor makes it quick. Set aside. In a large pot, add oil, chopped onion, and garlic powder. Sauté onions till translucent. Add shredded chicken and browned turkey sausage.

Add spices to the chicken mixture...just throw em on top while you're cleaning and draining the beans. Add the beans and then the chicken broth and chilis. Bring to a boil and then simmer uncovered for 30-40 min. Here is where you can decide if you want to let it simmer all day or just a short amount of time but no less than 30min.

Once it's simmered stir in the sour cream and heavy whipping cream. This is also where you can throw in your optional black truffle carpaccio. Let simmer for 30min

Garnish with cilantro and shredded cheddar.




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