*Award Winning* White Chicken Chili

IMG_0064I say award winning with a smirk, because it won a little cookoff at my church,

but I’ve had this recipe and given it out for years with compliments on how it is so good, so hey, I’d like to think it was worthy of that blue ribbon!

This Chicken Chili can be super complicated, or super easy, depending on how thorough you want to take each step.  You could use homemade stock, roast your own chicken and peppers, use cream instead of milk, etc.  I usually do those things (or at least some of them).  However, a rotisserie chicken cut up and a can of diced green chiles works as well! Just depends on home much time you have (or are willing to spend).

White Chicken Chili

Ingredients

  • 1 lb Boneless Skinless Chicken Breast (cooked and cut up) or a Rotisserie chicken (cut up)
  • 1 onion (diced)
  • 1 1/2 tsp Olive Oil (Coconut oil or butter will work too)
  • 2 cloves garlic (minced) or 2 tsp garlic powder
  • 1 cup (2 4oz cans) Chopped Green Chiles**
  • 1 tsp Salt
  • 1 1/2 tsp Oregano
  • 2 tsp Cumin
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 cans Great Northern Beans or Cannellini Beans (rinsed and drained0
  • 1 (14oz) can Chicken Broth
  • 1 cup Milk (or Heavy Cream)
  • 1/2-1 cup Sour Cream
  • Monterrey Jack Cheese (shredded) for topping

In a large pot, saute the onion in oil until softened. Add chiles and garlic and cook for another two minutes.

Add in beans, spices, chicken broth and bring to a boil.  Let simmer for 20-30 minutes.

Remove pot from the heat. Stir in cream/milk and sour cream and serve immediately, Topping with cheese and additional sour cream or tortilla strips for garnish.

*** Note***

When I make this recipe I roast my own chiles.  I think that the flavor is way more fresh and powerful so if you have the time take this step! Roast poblanos, jalapenos, green bell peppers, hatch chiles, or serranos  (whichever is your spice preference) on a foil lined baking sheet on broil until the skin starts to char.  Flip the peppers over and repeat on the other side.  Once cooled, peel the charred skin off of the peppers and dice them to have ready for your chili!

I usually go with bell peppers and poblanos for a crowd because the flavors are pretty mild compared to some other peppers.

Hope y’all enjoy!

❤ EIMG_0064

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