Award Winning White Chicken Chili
April 04, 2019
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Spicy and delicious white chicken chili!
INGREDIENTS
3 pounds boneless skinless chicken breast halves
3 tablespoon olive oil, divided
2 tablespoons plus 2 teaspoons chile powder,*divided
3 tablespoons cumin, divided
1 teaspoon salt, divided, plus more, to taste
1/2 teaspoon cayenne pepper or to taste
3 cups chopped onion (2 medium)
3 tablespoons minced garlic or more if you love garlic (4–5 large cloves)
3 15-ounce cans white beans, drained
2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
2 teaspoons oregano
4–6 cups low-salt chicken broth
6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
2 cups sour cream, divided
Garnish:
Chopped scallions
Chopped cilantro leaves
Your favorite hot sauce
Sour cream
Shredded cheddar or Monterey Jack cheese
• A note on chili powder: One of my secrets to great chili is to use two or three different chili powders for a great depth of flavor. For this chili I used New Mexican and Chipotle chile powders.
INSTRUCTIONS
Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)