The weather has turned colder the last few weeks and I’m loving it. I love the fall weather. This is a perfect time of year for chili. I’m not a huge fan of chili. I just never liked all the beans and it never really appealed to me. Several years back my sister in law made chili and I actually really enjoyed it. She used smaller beans and since then I’ve only used those beans.
Over the years I’ve grown to really enjoy it and I’ve started to change up the recipe and just try different flavors. That’s where this Chicken Chili came from. I love chicken and I really enjoy this chili.
This is perfect for a lazy Sunday of football or relaxing. Give it a try!
White Chicken Chili
Ingridents:
4 T butter
3 T flour
1 T oil
4 cups chicken broth, no salt
2 15.5 oz cans white beans, drained and rinsed (any kind)
4 ½ cups cooked chicken, chopped (rotisserie or any kind, I used boneless skinless chicken thighs)
1 cup frozen white corn
1 cup half and half
1 cup shredded cheese (I used Colby Jack)
2 jalapeños, seeds removed and diced
1 large onion, diced
1 T garlic powder
1 T onion powder
2 t paprika
2 t chili powder
2 t salt
2 t pepper
Directions: Heat a medium pot on high heat. Add in olive oil. Add in the jalapeños and onion and let cook down, about 3-4 minutes stirring occasionally. Add in butter and flour and mix to create a roux. Let cook 4 minutes. Add in chicken broth and mix well. Cook another 2-3 minutes. Add in frozen corn, white beans and chicken and mix well. Season with the spices. Let simmer on medium low heat 20 minutes stirring once. Once the time is up, slowly mix in shredded cheese and half and half. Let simmer on low another 10 minutes, stirring once. Seasoning with the salt and pepper to taste and serve. Serve with a dollop of sour cream and a sprinkle of cheese. Enjoy!
Notes: This is a very quick chili. You can use any chicken you’d like. I simply made chicken thighs in the crockpot and then added to the chili. Feel free to change up the vegetables inside. Add some other bell peppers or even some celery. This freezes well. You can freeze with the cream and cheese in the chili or you can remove some of the chili to freeze prior to adding the cheese and cream. Would even be good with a splash of hot sauce. I just needed it to not be spicy.
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