White Chicken Chili
A creamy and flavorful dish, perfect for a cozy meal. This dish combines the warmth of chili with the tenderness of chicken, making it a satisfying and comforting option.
A creamy and flavorful dish, perfect for a cozy meal. This dish combines the warmth of chili with the tenderness of chicken, making it a satisfying and comforting option.
- 1/4 cup flour
- 6 chicken breasts
- packet of taco seasoning
- 2 tbl poultry seasoning
- 4 oz butter
- 1/2 onion diced (vidalia)
- 2 tbl minced garlic
- 3 jalapeno diced (one whole and the other two with membranes and seeds removed)
- 2 tbl chili powder
- 2 tbl cumin
- 6 cans of northern beans
- 6 cups chicken stock
- 5 cups half and half
- 2 tbl kosher salt
- 2 tbl franks red hot
- 3 tbl worcestershire sauce
- 2 tbl white pepper
- 2 cups finely shredded colby jack cheese
- Carbohydrate 15.5775132096236 g
- Cholesterol 102.344294974498 mg
- Fat 21.4108154639966 g
- Fiber 1.18538092488148 g
- Protein 24.216878037154 g
- Saturated Fat 12.3335986327415 g
- Serving Size 1 1 Serving (356g)
- Sodium 740.265584183869 mg
- Sugar 14.3921322847421 g
- Trans Fat 1.43358230560717 g
- Calories 350 calories
Step-by-step
Preheat oven to 375 degrees Fahrenheit. In a bowl, combine taco seasoning and poultry seasoning. Dredge chicken breasts in the seasoning mixture and place in a 9x13 dish. Bake for 30-45 minutes, or until cooked through. Shred or dice the chicken and set aside. In a large pot or Dutch oven, melt butter and sauté onion, garlic, and jalapenos until the onions are soft. Drain and rinse the beans and add them to the pot. Cook for 5 minutes, stirring occasionally. Stir in chili powder, cumin, and flour. Cook for 5 minutes more, stirring frequently. Add chicken stock, half and half, salt, white pepper, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer until thickened. Stir in the shredded chicken and cheese until melted. Serve immediately.
- Preheat oven to 375°F.
- Combine taco seasoning and poultry seasoning in a bowl.
- Dredge chicken breasts in the seasoning mixture and place in a 9x13 inch dish.
- Bake for 30-45 minutes, or until cooked through.
- Shred or dice the chicken and set aside.
- In a large pot or Dutch oven, melt butter and sauté onion, garlic, and jalapenos until the onions are soft.
- Drain and rinse the beans and add them to the pot.
- Cook for 5 minutes, stirring occasionally.
- Stir in chili powder, cumin, and flour.
- Cook for 5 minutes more, stirring frequently.
- Add chicken stock, half and half, salt, white pepper, hot sauce, and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer until thickened.
- Stir in the shredded chicken and cheese until melted.
- Serve immediately.
- Combine taco seasoning and poultry seasoning in a bowl.
- Dredge chicken breasts in the seasoning mixture and place in a 9x13 inch dish.
- Bake for 30-45 minutes, or until cooked through.
- Shred or dice the chicken and set aside.
- In a large pot or Dutch oven, melt butter and sauté onion, garlic, and jalapenos until the onions are soft.
- Drain and rinse the beans and add them to the pot.
- Cook for 5 minutes, stirring occasionally.
- Stir in chili powder, cumin, and flour.
- Cook for 5 minutes more, stirring frequently.
- Add chicken stock, half and half, salt, white pepper, hot sauce, and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer until thickened.
- Stir in the shredded chicken and cheese until melted.
- Serve immediately.
