White Chicken Chili
I have won several chili cook-offs with this recipe. It is always a crowd pleaser!
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 12
chili
chicken chili
white chili
soup
winter
chicken
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
- 1/4 cup all-purpose flour
- 2 cloves garlic minced
- 2 tablespoons poultry seasoning
- 6 cups chicken stock
- 1 packet taco seasoning
- 6 cans northern beans 15 oz.
- 2.25 pounds chicken breasts boneless and skinless diced or shredded
- 4 oz. butter
- 1 spanish onion diced
- 2 jalapeno peppers diced
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 5 cups half and half
- 2 tablespoons kosher salt
- 2 tablespoons cayenne pepper sauce
- 3 tablespoons worchestershire sauce
- 1 pound monterey jack cheese shredded
- 2 tablespoons white pepper freshly ground
- Carbohydrate 25.7837393321236 g
- Cholesterol 252.615746855812 mg
- Fat 72.1748955417948 g
- Fiber 1.74256582188236 g
- Protein 42.1267555892832 g
- Saturated Fat 43.7538712010792 g
- Serving Size 1 1 Serving (634g)
- Sodium 2012.71304024347 mg
- Sugar 24.0411735102412 g
- Trans Fat 4.66825284797596 g
- Calories 913 calories
Preheat oven to 375 degrees. Season chicken with taco seasoning and poultry seasoning. Bake about 30-45 minutes. Dice and reserve. Melt butter and saute onion, garlic and jalapenos until the onions are translucent. Drain and rinse beans and add to sauteed mixture, cooking for 5 minutes. Add chili powder, cumin and flour, stirring 5 minutes. Add chicken stock, half and half, salt, white pepper, hot sauce and Worchestershire sauce, cooking until mixture is thickened and beans are soft. Add diced chicken and cheese, stirring until cheese is melted. This makes a lot of chili so make sure to use a very large pot. I usually use a very large Dutch oven. The leftovers are great to freeze and use again later!
