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Stew

White Chili with Cheesy White Grits

This is a great dish for a crowd and it’s even better if you make it ahead of time.

Serves 8
Ready in 27 mins
Prep time 10 mins
Cooking time 17 mins
649 calories per serving

Ingredients

> 1 rotisserie chicken
> 1 yellow onion
> 3 tbsp olive oil
> 1 (4 oz) can chopped green chiles, drained
> 4 cups low sodium chicken broth
> 1 cup Quaker quick grits
> 2 (15 oz) cans cannellini beans, rinsed and drained
> 1 (15 oz) can corn, rinsed and drained
> ½ cup shredded Colby-Monterey Jack cheese blend

Garnishes:

> 2 limes
> 1 red onion
> 1 bunch cilantro
> 1 cup sour cream
> 1 cup shredded white Cheddar

Steps

1
Remove the meat from the chicken and roughly shred. Set aside. Dice the onion. Heat the olive oil in a large pot, add the onion, and cook over medium heat for about 4 min., or until translucent. Add the chopped chiles and cook for 3 min., stirring regularly. Add the chicken and broth and bring to a simmer. Meanwhile, prepare grits according to package directions.
2
Add the beans and the corn to the chili and simmer for about 10 min., or until mixture thickens slightly. Top grits with the shredded Colby-Jack cheese. Slice the limes into wedges, dice the red onion, and chop the cilantro.
3
Let guests serve themselves, topping their chili and grits with lime wedges, chopped onion, cilantro, sour cream, and Cheddar as desired.

Tips

The chili goes great with our Cheesy Green Chili Corn Muffins. Find this recipe and more on the Savory app, or at our online Recipe Center.

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