White Chicken Chili

Submitted by jellygirl

"This makes A LOT of chili. I use my 6 qt enameled cast iron pot and I have about 1 inch left over in the pot. You can scale down the heat on this one by omitting some of the jalapenos or removing the membrane and seeds of all of them. I leave one whole and it's got quite a bite to it."

 

• Ready In: 2hrs
• Ingredients: 18
• Serves: 1

ingredients

• 6 chicken breasts
• 1 (1 ounce) packet taco seasoning
• 2 tablespoons poultry seasoning
• 4 ounces butter
• 1⁄2 onion, diced (vidalia)
• 2 tablespoons minced garlic
• 3 jalapenos, diced (one whole and the other two with membranes and seeds removed)
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 6 (15 ounce) cans great northern beans
• 1⁄4 cup flour
• 6 cups chicken stock
• 5 cups half-and-half
• 2 tablespoons kosher salt
• 2 tablespoons Frank's red hot sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons white pepper
• 2 cups finely shredded colby-monterey jack cheese

directions

1. Preheat oven to 375.
2. -Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside.
3. -Melt butter and sauté onion, garlic and jalapenos until onions are soft.
4. -Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
5. -Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot.
6. -Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot.
7. -Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.