White Chicken Chili

Hello! I think it's safe to say that fall is here to stay. It's a chilly 50 degrees here in West Lafayette, IN and windy and damp. What a great day to make chili and watch some college football! It's taken me a WHILE to perfect a white chicken chili recipe. I think I've made about 8 different versions... nothing quite satisfied me until a couple of weeks ago. To date, all of them were too soup-like for me. I finally decided to make a roux and that was a game changer!! I've made this particular version twice now and I think I've finally got a winner!! Let me know what you think or if you have any suggested modifications.

WHITE CHICKEN CHILI

What you need for the chili:
1 poblano pepper, chopped
1/2 of a large white onion, diced
1 red bell pepper, chopped
3 tablespoons butter
2 tablespoons flour
4 cups of chicken stock 
1 8oz package of cream cheese, softened (let it sit out about an hour if you can; or pop it in the microwave for 15 seconds before using)
2 chicken breasts, cooked and diced
1 packet McCormick white chicken chili seasoning mix (pictured below)
1 teaspoon ground cayenne pepper (or as much/little as you want; I like it spicy!)
1 can cannellini beans
1 can garbanzo beans
1 can southwest corn 

To make the chili:
1. I always start by cooking my chicken low and slow. I don't use any seasoning since the chili will have enough. Once cooked thru, dice chicken into small bites.
2. Saute your peppers and onion in a pan with 1 tablespoon of butter until onion is translucent, about 10 minutes.

This was more than needed- we made another batch of chili today, too ;)

3. In a large pot, melt remaining 2 tablespoons of butter. Add flour and form a roux. Cook flour until golden, about 5 minutes.

4. Slowly add 2 cups of chicken stock to the roux, mixing constantly until thick. 
5. Add McCormick seasoning packet and cayenne pepper; mix well. 
6. Add your 8oz package of cream cheese. Slowly mix until cream cheese is melted and incorporated into the base.

7. Add your cooked peppers and onions to the base you've made and mix well. Slowly add in another cup of chicken broth.
8. Drain and rinse your beans; drain corn and add to your chili pot. Mix well and bring to a bubble.

9. Add diced chicken and remaining cup of chicken broth. Bring to a boil and cook for about 10 more minutes.

ENJOY over rice, baked potato, macaroni or just plain. This is a real cozy, yummy fall meal!

 

This was served over a baked potato with cheese and green onions!