White Chicken Chili

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First things first:

  • Grab a large stock pot

  • Put whole chicken (I use a whole, pre cut up chicken usually) in

  • And cover with water (Usually takes about 4-5 cups)

  • Bring to a boil and simmer about 40 minutes, until chicken is cooked through.

  • Remove chicken from pot, reserve broth aside. (About 4 cups)

  • Shred chicken. Set aside.


Shortcut:

  • Shred precooked rotisserie chicken

  • Grab 4 cups chicken broth


Let's finish this up!


Grab:

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 2 cans green chilis, not drained

  • 3 cans Great Northern Beans, drained and rinsed

  • 1 1/2 cups frozen white corn

  • Juice of one lime

  • 1 1/2 tsp cumin

  • 1 tsp oregano

  • 1/2 tsp white pepper

  • Pinch crushed red pepper

  • 1/2 cup+ (to taste) pepper jack cheese (Optional)

  • 1/2 cup+ (to taste) sour cream (Optional)

In a large stockpot combine:

  • Shredded chicken, chicken broth, onion, garlic, chilis, beans, & seasonings

  • (Cumin, oregano, white pepper and red pepper)

  • Bring to gentle boil and allow to simmer about 35 minutes or so.

  • Stir occasionally.


Add:

  • Corn and lime juice

  • Stir well to incorporate

  • Allow to simmer about 5-7 minutes more.


Remove from heat:

  • Mix in sour cream and cheese.

  • Stir well until incorporated.

  • Garnish with cilantro and serve with cornbread or chips


Enjoy!

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Gluten-Free Sheet Pan Chicken Teriyaki