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.