White Chicken Chili and Buttered Rosemary Rolls

While DC was pummeled with something around 25 inches of snow yesterday, I was making white chicken chili and buttered rosemary rolls. As I mentioned earlier…my friend Lori had made this chili for me once before and It was GOOD!

Little did I know it was EASY, too! I had to make a few substitutions thanks to snOMG and the rampant, irrational grocery shoppers who took over the city Thursday night…but all turned out well.

I’d be silly not to mention that these recipes include cumin and rosemary, my two most favorite spices. I love cumin. It’s so…cuminy and delicious. I die for rosemary. I love smelling my hands when I’m done chopping it.

So…no tips, tricks or warnings here. Just…


White Chicken Chili with Aged Cheddar

Adapted from Kerry Gold

  • 2 teaspoons olive oil
  • 1 onion (about 8 oz), peeled and diced
  • 1 yellow bell pepper (8 oz), stemmed, seeded and chopped
  • 1 tablespoon minced fresh jalapeño chile
  • 1 1/2 teaspoons ground cumin
  • 1 can (15 oz) cream-style corn
  • 1 can (7 oz) diced mild green chiles
  • 2 cups whole milk
  • 1 can (15 oz) navy beans, rinsed and drained
  • 2 large chicken breasts or thighs
  • Salt and pepper
  • 1 to 1 1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 oz)

In a large pan over medium heat, place about a teaspoon of olive oil and chicken breasts or thighs. Sprinkle chicken liberally with salt and pepper. When you turn the chicken, don’t forget to season the other side. Finish cooking thoroughly and let cool slightly. Shred chicken using two forks to pull the meat apart.

In a large pan, combine oil, onion, bell pepper, and jalapeño chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately.

Buttered Rosemary Rolls

From The Pioneer Woman

  • Frozen, Unbaked Dinner Rolls
  • Melted Butter, Regular, Salted
  • Fresh Rosemary, Coarsely Chopped
  • Coarse Sea Salt (I used Fleur del Sal and it was lovely)

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

One thought on “White Chicken Chili and Buttered Rosemary Rolls

  1. Pingback: Salvadorian Pound Cake « One Bite At A Time

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