Every now and then I’ll try a food and it will become a new favorite of mine. This doesn’t happen all that often because I’m a pretty picky eater. I stick to what I love…cheese, mangoes, popcorn, bacon. At least the mangoes are healthy, right? Anyways, about a month ago I tried white chicken chili. In all honesty, I don’t know how “new” it is, but I’ve been seeing it around a lot more in restaurants and on store shelves. Ever since I devoured a wonderful bowl of it from Byerly’s, I knew it was a favorite.
But then I kept thinking about it…obsession. So I had myself another bowl at Overflow Espresso Cafe. Even better! So creamy, so full of flavor, and a little kick at the end of each bite.
So today I figured, why not try to make it myself?!? I used a recipe found on The Girl Who Ate Everything’s blog. Not only was it easy to make, but it’s also easy to modify. Here’s the recipe, as I made it. I didn’t make the full recipe, but still got a LOT of chili! Most importantly, it was delicious.
1/4 of an onion, chopped
1 Tbsp olive oil
1 can of reduced sodium chicken broth
1 can of Great Northern beans, drained and rinsed (use any white bean of your choosing!)
1 package Hormel Natural Choice oven roasted chicken (feel free to cook up your own chicken if you’d like)
1 (4 oz) can, diced green chiles, drained
3 Tbsp McCormick White Chicken Chili seasoning
1/2 cup sour cream
3/4-1 cup shredded Monterey Jack cheese
- In a large pot, add olive oil and onions. Cook over medium heat until onions begin to become translucent. Add everything else to the pot, but NOT the sour cream or cheese.
- Cook on low-medium heat for 30 minutes and be sure to stir frequently. Then add in sour cream and cheese. Be sure all of the cheese is melted.
- If you feel like your chili is not thick enough, mix 1 Tbsp of cornstarch with a little bit of water, then add to pot. Bring the heat up to a boil. This should help it thicken!
- ENJOY! I added some asiago ciabatta croutons of the top of my chili just for an extra crunch. Mmm.