Award Winning White Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you like a thick white chili with a bit of afterburn , then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef). Ingredients:
2 (6 ounce) packages tyson fajita chicken strips, diced |
1 medium onion, diced |
1 tablespoon olive oil |
1 (1 1/4 ounce) package mccormick white chicken chili seasoning mix |
3 teaspoons chicken bouillon powder (i use caldo de pollo-mexican chicken bouillon) |
1 1/2 teaspoons garlic powder |
1 teaspoon oregano |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground cayenne pepper (or to desired likeness) |
1/4 teaspoon cumin |
2 (15 1/2 ounce) cans northern white beans, rinsed and drained |
2 cups water |
1/2 cup light cream (i use 1/2 and 1/2) |
1 cup sour cream |
1 (10 ounce) can rotel mexican-style tomatoes (or regular kind if you can find mexican style) |
1 (4 ounce) can diced green chilies |
8 ounces white cheese dip (i use gordo's brand (in the refrigerator section by the other cheese at publix. it comes in a 16 oz ) |
lime juice (optional, but a fresh squeezed lime is really good!) |
Directions:
1. In a stock pot, add diced onion and olive oil. Saute until clear.
2. Add seasoning packet and all other dry ingredients.
3. Continue to saute dry ingredients for a few minutes, stirring often.
4. Whisk in the water and lime juice (if using)and heat to boiling.
5. Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
6. Stir thoroughly and reduce heat to a simmer.
7. Let simmer for ~30 minutes and enjoy
8. It's even better the next day.
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