White Chicken Chili
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.
INGREDIENTS
Nutrition- 1(1 ounce) packet taco seasoning
- 2tablespoons poultry seasoning
- 4ounces butter
- 1⁄2
- 2tablespoons minced garlic
- 3jalapenos, diced (one whole and the other two with membranes and seeds removed)
- 2tablespoons chili powder
- 2tablespoons cumin
- 6(15 ounce) cans great northern beans
- 1⁄4cup flour
- 6cups chicken stock
- 5cups half-and-half
- 2tablespoons kosher salt
- 2tablespoons Frank's red hot sauce
- 3tablespoons Worcestershire sauce
- 2tablespoons white pepper
- 2cups finely shredded colby-monterey jack cheese
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DIRECTIONS
- Preheat oven to 375.
- -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.
- -Melt butter and sauté onion, garlic and jalapenos until onions are soft.
- -Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
- -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.
- -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.
- -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.
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