And slightly off topic, but weather related. Plant related in that you can use your last bit of garden cilantro in this recipe.
Okay my peeps. Here is the White Chili Chicken recipe. Enjoy!
Creamy White Chicken Chili Recipe (serves 20) - takes just under 1 hour to prep & cook.
1 large red onion (diced)
6 Simple Truth cage free no antibiotic chicken breasts (cubed)
2 cans Hunts fire roasted diced tomatoes (plain) (you may substitute garlic flavored but that will make it really strong)
2 cans Simple Truth organic garbanzo beans (drained if you want thicker chili, undrained if you want more soupy)
4 cans Simple Truth organic Tri-bean blend (undrained)
3 cans white cream of corn
1 can of white corn kernels (drained)
2 cans Simple Truth organic great northern beans (drained if you want thicker chili, undrained if you want more soupy)
32oz Sour Cream
1 quart of half/half cream
2 1/2 packages McCormick Chili: White Chicken Seasoning Mix (this is for mild chili)
To make spicier, add 2 cans of Mild or Original Rotel diced tomatoes w/green chilies.
Fresh chopped cilantro
Organic gluten free white & blue corn chips
In a Rival 18 Quart roaster set to 350, add the tomatoes, beans, cream corn, half/half cream, and the McCormick seasoning. Stir together gently to avoid crushing the beans. If too thick, add 2 cans of water.
In a wok set to 200, heat 6 TBS of olive oil. Fully cook the onion and cilantro (add 2 TBS water to keep the onions from browning too much). Pour onions and liquid into a bowl.
Coat the bottom of the wok with olive oil (about 1/4 cup) and add 1/2 of the cubed chicken. Cover for 2 minutes, then stir firmly with a wooden wok spoon. Add 1/4 cup of water. Cover. Stir every 2 minutes until the chicken is just fully cooked (not browned). Should take about 10 minutes at 200. (don't cook higher than 200 or the chicken will be tough). Pour entire contents (chicken and broth) of the wok into a bowl.
Repeat with the last 1/2 of cubed chicken.
Add the cooked onion and chicken (with the broth) to the chili. Stir gently while adding spoonfuls of sour cream. Keep stirring until all sour cream is added and mixed. Cover and let simmer (bubbling on the sides) for 10 minutes at 350. Gently stir. Reduce heat to 300 and simmer for 10 minutes. Gently stir. Reduce heat to 200 and simmer for 10 minutes.
Serve with chips
