White Chicken Chili

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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!

 

 

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

 

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

 

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

 

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

 

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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.

 

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Bring to a boil.

 

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

 

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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. 🙂

 

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Oh… and don’t forget the “Fixins!”

 

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

– Edith Sitwell

 

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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.

Author: farmtotabletosoul

Hello, I'm so glad you're here! My name is Tara and I created this blog as a creative outlet for myself but also in hopes that I could inspire others like you. Please stick around and re-imagine your creative side. There's plenty of recipes and DIY ideas to check out if you're willing! _______________________________________________________________________________ About Me: I'm a 34 year old energetic wife and mother. I have a vivid imagination and bold sense of humor. I love to cook, bake and create. ☺️ - Tara

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