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Tailgating Tuesday--White Chicken Chili


If you haven't guessed it yet, I'm a huge chili fan. It's just the perfect fall comfort food. Usually it's made it one pot (yeah for easy clean-up) and everyone usually loves it.  It's also great for a large crowd when you are watching the big game. This chicken chili definitely has a Tex-Mex twist and I always add some chips, cheese, jalapeños, and avocado to make sure it leans that way.




This meal was one of my sweet Nanny Mac's all-time favorite meals. Every fall she would come and spend a few days with me before the holidays and she always requested this Chicken Chili. I don't know why I haven't shared it before but you are definitely going to love it.

Yield: 8 hearty servings

White Chicken Chili

prep time: 30 mins cook time: 1 hour and 10 mins total time: 1 hour and 40 mins

ingredients

2 medium white onions, diced (about 2 cups)
  • 2 pounds chicken breast tenderloins, cut into small pieces
  • 2 tablespoons Cajun Seasoning (I used Tony's)
  • 2 white onions, diced (about 2 cups)
  • 1 large  jalapeño pepper, minced (about 1/4 cup)
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 tablespoon olive oil
  • juice from 1 large lime (about  2 tablespoons)
  • 32 ounces chicken broth
  • 4-15-ounce cans Great Northern White Beans, drained and rinsed
  • 3-4-ounce cans of diced green chilies
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 3/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1-8-ounce package of cream cheese
  • 1 cup heavy cream
  • tortilla chips
  • shredded Monterrey Jack and Cheddar Cheese
  • sliced jalapeño peppers
  • slice avocado

instructions


  1. *Fill a large Dutch oven with water and the Cajun Seasoning. Add the chicken and bring to a boil.  Boil the chicken for about 10 minutes until done. Drain and allow to cool.  Once the chicken is cooled, shred and set aside.
  2. In a large Dutch oven, sauté the onions, jalapeño pepper, and garlic in 1 tablespoon of the olive oil over high heat.  Sauté until the vegetables are golden brown. Reduce the heat to medium and add the lime juice.
  3. Add in the shredded chicken, broth, beans, chilies, and seasonings. Bring to a boil. Stir often and then reduce the heat to low allowing the mixture to simmer.  Cook uncovered for 45 minutes to 1 hour.  
  4. Turn off the heat and add the cream cheese.  Stir until the cream cheese is completely melted.  Add the heavy cream.
  5. Top with the shredded cheese, sliced jalapeños, avocado, and chips if desired.

NOTES:

*You can substitute 2 pounds of rotisserie chicken if desired.



You might want to check out my Instapot Steak Chili too.





Enjoy!!

XO,

Sabrina

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