Recipe by Valkey
If you like a thick white chili with a bit of "afterburn", then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef).
- 2 (6 ounce) packages Tyson Fajita Chicken Strips, diced
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1 (1 1/4 ounce) package Mccormick white chicken chili seasoning mix
- 3 teaspoons chicken bouillon powder (I use Caldo de Pollo-mexican chicken bouillon)
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon oregano
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground cayenne pepper (or to desired likeness)
- 1⁄4 teaspoon cumin
- 2 (15 1/2 ounce) cansnorthern white beans, rinsed and drained
- 2 cups water
- 1⁄2 cup light cream (I use 1/2 and 1/2)
- 1 cup sour cream
- 1 (10 ounce) canrotel Mexican-style tomatoes (or regular kind if you can find mexican style)
- 1 (4 ounce) can diced green chilies
- 8 ounces white cheese dip (I use Gordo's brand (in the refrigerator section by the other cheese at Publix. It comes in a 16 oz )
- lime juice (optional, but a fresh squeezed lime is really good!)
Directions See How It's Made
- In a stock pot, add diced onion and olive oil. Saute until clear.
- Add seasoning packet and all other "dry" ingredients.
- Continue to saute dry ingredients for a few minutes, stirring often.
- Whisk in the water and lime juice (if using)and heat to boiling.
- Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
- Stir thoroughly and reduce heat to a simmer.
- Let simmer for ~30 minutes and enjoy
- It's even better the next day.