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 remember her being surprised that the only recipe to use chicken instead of beef won 1st place.. YAHTZEE! I felt guilty winning because I call it a “semi-homemade” recipe since I use a seasoning packet, but HEY! A WIN is a WIN! Am I right or am I right?
Anyway, it’s a must try for even the laziest of cooks because it’s fool proof stinkin easy to make, and comes out SUPER DUPER delicious every time!
I should call it “Award Winning” White Chicken Chili .. .. maybe I’d get more Pinterest recognition that way? 🙂
This was Fall 2016 at my mom-in law’s Chili Cookoff / Harvest Party. See the cute little pumpkin trophy I won?? 😀
Here’s the ingredients (not including chicken broth or water).
Begin by dicing the 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 burn it and make it bitter tasting. *I watched a lot of the Food Network when I was pregnant with my first born – there’s tons of miscellaneous cooking knowledge floating around in my brain! 😀
Next add the chicken and salt and cook it for a few minutes until it’s warmed through.
Then add the undrained tomatoes and beans, the chicken broth or water, and the seasoning packet.
Tip: I strongly suggest using chicken broth instead of water, but if you can’t, no biggie.
Bring to a boil…
And then cover and simmer for about 10 minutes.
At the end, make sure you salt and pepper the chili to your liking.
And there you have it! I giant pot of white chicken chili. This would make a tasty, hearty meal for a small crowd during a cold football Sunday.
The best part is that it’s easily customizable 🙂
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 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 diced tomatoes
- 1 can White Beans (Cannellini or Great Northern)
Heat oil on medium heat. Sauté onion until translucent, add garlic towards the end so you don’t burn it. Add the chicken and salt, and cook until heated thoroughly and slightly browned. Stir in seasoning packet, chicken broth, tomatoes (undrained) and beans (undrained). Bring to a boil. Reduce heat to low, cover, and simmer until it thickens up, about 10 minutes. Salt and pepper to taste. I like to put this in my crockpot and serve with Fritos, shredded cheese, sour cream and diced green onions.
Enjoy! 🙂 xoxo