Award Winning White Bean Chicken Chili Recipes

AWARD WINNING WHITE BEAN CHICKEN CHILI

Steps:

• 1. Chop a medium yellow onion, one green bell pepper and mince two garlic cloves.
• 2. Heat olive oil over medium in a medium Dutch oven or stock pot and sauté the vegetables until soft.
• 3. Add the can of green chilis, can of corn, chili seasoning and stir.
• 4. Add the can of chicken broth, cream of chicken soup (optional, leave out for gluten and/or dairy-free) and stir to combine.
• 5. Stir in the beans and add the chicken, submerging the chicken in the broth.
• 6. Cover and simmer gently for 20 minutes (until chicken reaches 165 degrees F), flipping the chicken halfway through.
• 7. Remove the chicken and set aside on a cutting board.
• 8. This step is optional and depends on the consistency you would like your chili to have. If you would like a creamier chili, use an immersion blender, blend a small portion of the broth. If you don't have an immersion blender, you can also do this by removing a cup of the broth and using a blender then returning it to the pot.
• 9. Chop or shred the chicken and return it back to the pot.
• 10. Simmer for another 5-10 minutes to reheat the chicken.
• 11. Taste the broth and adjust the seasonings adding salt and pepper or red pepper flakes to taste. Turn off the heat and stir in the lime juice and cilantro (optional). I recommend adding 1 Tbsp of lime juice at a time and tasting as you go.
• 12. Serve with crackers or tortilla chips. Optional garnishes: sour cream, shredded cheese, pickled jalapenos, cilantro, red pepper flakes.

AWARD WINNING CHICKEN CHILI

Steps:

• Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
• Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
• Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

AWARD WINNING WHITE CHICKEN CHILI

Steps:

• In a stock pot, add diced onion and olive oil. Saute until clear.
• Add seasoning packet and all other "dry" ingredients.
• Continue to saute dry ingredients for a few minutes, stirring often.
• Whisk in the water and lime juice (if using)and heat to boiling.
• Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
• Stir thoroughly and reduce heat to a simmer.
• Let simmer for ~30 minutes and enjoy
• It's even better the next day.