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 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!

 

 

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

 

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

 

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

 

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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.

 

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Next add the 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 the seasoning packet.

Tip:  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.

 

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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 🙂

 

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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 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.

Author: farmtotabletosoul

Thanks for joining me! Good company always shortens the journey so I'm glad you're here. My name is Tara Benson and I'm 33 years young. I'm an energetic wife and mother with a wild imagination and a bold sense of humor. Consider me 100% right brained. I love music, art, interior design, gardening, baking, cooking, creating and hobby farming. I'm married to the best husband, Jason. It's safe to say we're opposites in many ways, but get along GREAT. We have two very intelligent and loving children, Owen (10) and Belle (4). I come from a huge family with three brothers, one sister and about a thousand others in the extended version. I'm also a mother to a mixed herd of animals (13 and counting...). I work in the mortgage industry from my home office. In 2015, my husband and I bought a 13 acre farm on the eastern plains of Colorado. We decided to live out our dreams and make the best of our lives for ourselves and our children. We want to teach them that hard work and creativity will always payoff at the end of the day. So welcome! Stick around a while and make yourself at home. -Tara

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