AWARD WINNING WHITE CHICKEN CHILI
I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe.
Provided by AmyZoe
Categories Chicken
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Spread chicken out in a roasting pan,.
- Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
- Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
- Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
- Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
- Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
- Serve chili in bowls with garnished on top or on the side.
Nutrition Facts : Calories 934.4, Fat 49.8, SaturatedFat 25.8, Cholesterol 221.1, Sodium 1110.1, Carbohydrate 49.2, Fiber 10.2, Sugar 7.3, Protein 74.4
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Champa Akter
[email protected]I can't wait to try this recipe. It looks delicious!
Lizie Brewer
[email protected]This chili is a great way to use up leftover chicken. It's also a good freezer meal.
Belal Islami
[email protected]I'm not a big fan of chicken, but I really enjoyed this chili. The white beans and spices make it really flavorful.
VIN VID
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it!
Booky Booky
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Edlyn Cupido
[email protected]I'm not usually a fan of white chili, but this recipe changed my mind. It's delicious!
creamy icicles
[email protected]This chili is so easy to make. I had it on the table in under an hour.
Fasal Jutt
[email protected]The combination of spices in this chili is perfect. It's not too spicy, but it has a nice kick to it.
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[email protected]I love that this recipe uses white chicken instead of the traditional dark meat. It makes the chili lighter and more refreshing.
Rhia Moon
[email protected]This white chicken chili is a game-changer! It's creamy, flavorful, and has just the right amount of heat. I've made it several times now, and it's always a hit with my family and friends.