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
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 ;) |
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.
8. Drain and rinse your beans; drain corn and add to your chili pot. Mix well and bring to a bubble.
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