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

This recipe is a must try for the laziest of cooks because it’s fool proof and comes out delicious every time!

 

 

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

 

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

 

Over medium heat, saute onion then adding garlic at the end.  Adding garlic too soon will cause it to burn and taste bitter.

 

Next add the pre-cooked 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 entire contents of the seasoning packet.  Use chicken broth instead of water for better flavor.

 

Bring to a boil.

 

Reduce heat, cover and simmer for 10 minutes.  At last, salt to taste.

 

There you have it!  I big comfy pot of white chicken chili.  This makes a hearty meal for a small crowd on cold days.

The best part?  It’s easy to customize. 🙂

 

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 fragrant adding the garlic to cook for the last 2 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.