This recipe took 1st place at my mother-in-law’s Chili Cook-off a couple years ago.  There were a total of 7 contestants and I was surprised the only recipe with chicken (instead of beef) won 1st place..  YAHTZEE!  I felt guilty winning because I call it “semi-homemade” since I use a seasoning packet, but HEY!  A WIN is a WIN! Am I right or am I right? 🙂

It’s a must try for the laziest of cooks because it’s fool proof easy to make, and comes out delicious every time!

 

 

Fall 2016 at my mom-in law’s Chili Cookoff / Harvest Party.  See my trophy? 😀

 

Here are the ingredients (not including chicken broth or water).

 

Begin by dicing pre-cooked chicken, onion and garlic.

 

Saute the onion in olive oil over medium heat and add the garlic at the end.

Tip:  Adding garlic to the pan too soon will cause it to burn and taste bitter.

 

Next add the chicken and salt and cook for a few minutes until it’s warmed through.

 

Then add the undrained can of tomatoes and beans, chicken broth or water, and the seasoning packet.

Tip:  Use chicken broth instead of water for better flavor.

 

Bring to a boil…

 

Reduce heat, cover and simmer for 10 minutes.

 

Make sure to salt and pepper the chili to your liking.

There you have it!  I big comfy pot of white chicken chili.  This makes a hearty meal for a small crowd during snowy football Sunday.

The best part is that it’s easily customizable 🙂

 

Oh… and don’t forget the “Fixins!”

 

“Winter is the time for comfort, for good food, and warmth.”

– Edith Sitwell

 

White Chicken Chili

• 1 package McCormick White Chicken Chili Seasoning Mix
• 2 cups shredded Rotisserie Chicken or Perfect Baked Chicken
• 1 tablespoon Olive Oil
• 1 small diced Onion
• 1 teaspoon minced Shallot or Garlic
• 1 teaspoon Salt
• 1 cup Chicken Broth or Water
• 1 can (14.5 oz.) diced Tomatoes, undrained
• 1 can (15.5 oz.) White Beans, (Cannellini or Great Northern), undrained

In a dutch oven or large pot heat oil over medium heat.  Sauté the onion until translucent adding the garlic to cook for the last 3 minutes.  Add the chicken and salt and cook until heated thoroughly.  Stir in seasoning packet, chicken broth, tomatoes (undrained) and beans (undrained).  Stirring continuously bring the chili to a boil.  Reduce heat to low, cover, and simmer until thickened about 10 minutes.  Salt and pepper to taste.

Garnish with Fritos, shredded cheese, sour cream and diced green onions.

Makes 6 servings.