This White Chicken Chili recipe almost didn’t make it here. You see, the chili lover I live with entered
me us into a chili cook off last year to represent our remodeling company.
Brilliant! I thought. What can I make that is different than anything anyone else will make? I had been meaning to try this recipe for a while and during a test run with 3 master tasters we decided this would be the chili to conquer all the land or at the very least the small home town contest.
We had to make 20 gallons of our product or about 40 batches. Lots of shredding, chopping, stirring, mincing, pouring and lots of chili. My house smelled like chili for a week. We didn’t win the contest. Must have been a mix up 🙂
There was a day not too long ago when I thought I might never make it again. Turns out it is so good I didn’t have choice!
Now it’s in the rotation. Put it in your rotation too!
WHITE CHICKEN CHILI
2 cups shredded roasted chicken
1 medium onion, diced
1 tablespoon oil, i used olive
1 cans cannellini beans (great northern would work too)
2 cups reduced sodium chicken broth
2 4-ounce cans chopped green chilies
1 teaspoon sea salt
1 teaspoon cumin
1 teasponn dried oregano
1/4 teaspoon cayenne pepper (I could handle more)
2 garlic cloves, minced
1/2 cup half and half
8 ounces sour cream
Heat the oil in a dutch oven or pot over medium high heat. Saute onion for 5-7 minutes, or until onion is soft and starts to brown. Add the garlic and cook for another minute.
Add the chicken, beans, spices, broth and green chilies. Bring to a boil. Reduce heat and simmer for thirty minutes.
Remove from heat and add the half and half and sour cream. Garnish with cheddar, tortilla chips, avocado, sour cream and Louisiana hot sauce 😉
Adapted from http://www.EatLiveRun.com