Magical White Chicken Chili
Bowl of Chili topped with Avocado White Chicken Chili Everyone expects I make everything from scratch. There are some excellent mix options available, and this is one that is a keeper. I start with McCormick’s White Chicken Chili Mix...
White Chicken Chili
Everyone expects I make everything from scratch. There are some excellent mix options available, and this is one that is a keeper. I start with McCormick’s White Chicken Chili Mix in the foil package and then change up their recipe suggestion. This is a great go-to recipe that is perfect to serve out of the Crock Pot. A store bought roasted chicken could be the start of this dish or left over chicken from a dinner earlier in the week.
I rarely cook without onion, so I start with onions and if I have them, peppers too. Onions are always stocked in my kitchen. Depending on the audience, I might add a few cloves of garlic as well. I think one of the charms of Chili is the toppings to offer. Here I would suggest shredded cheese, sour cream or Greek Yogurt, avocados and or fresh cilantro. This adds to the participation value of the meal.
This foil package is the foundation for some great seasonings when I add in the beans and tomatoes. Another secret you have heard me share is to use stock over water wherever possible. Stock adds a depth of flavor.
- 1.25 ounce seasoning package – McCormick’s White Chicken Chili Mix ( found in the gravy section of area grocery stores )
- 1 – 2 medium onions, diced
- Red, Yellow or Orange bell pepper, diced - optional
- 2 - 3 tablespoons olive oil
- About 1 pound of chicken (this can be a few Chicken Breasts or a great way to create a second meal with left-over chicken)
- 15 ounce can White Beans, Northern or Kidney Beans are great choices. Black Beans can work here too or Red Kidney Beans. Rinse and drain.
- 1 cup stock, chicken or vegetable can work. Add more flavor, not just water.
- 15 ounce can of Hunt’s Fire Roasted Diced Tomatoes, add this liquid to this Chili
- Garnish Options: Shredded Cheddar Cheese, Sour Cream or Greek Yogurt, Avocado and/or Fresh Cilantro.
- Hunt's Fire Roasted Tomatoes
- If you are starting with fresh chicken. Cut breasts into ½ cubes and sauté in olive oil about 3 – 5 minutes. Best to use a Dutch oven for this recipe so it can be a one-pot meal. Remove from pan. Set aside.
- In this same Dutch oven, sauté onions in extra olive oil if needed. Saute´ onions for about 3 – 5 minutes. You could opt to add in a Red, Yellow or Orange Bell Pepper here.
- If you are starting with pre-cooked Chicken, begin with onion sauté. HINT -- Do not use canned Chicken, this has not passed the field-test with my team!
- Once the onions and chicken are cooked, start adding the other ingredients. Starting with the seasoning packet, stock, beans and tomatoes.
- Heat this mixture to a boil and reduce to simmer for about 10 minutes to blend the flavors. Stirrring occasionally during this cooking.
- Enjoy bowl garnished with shredded cheddar cheese, sour cream or Greek Yogurt, Avocado and fresh Cilantro.
- Another add-in option is a can of Sweet Corn or Mexican Corn. I might also suggest ½ pound of Trader Joe’s Frozen Roasted Corn. Add the frozen corn in frozen. I would drain and rinse the can of corn.
- I will double this recipe to feed 6 – 8.
These Winter Days call for foods like White Chicken Chili that are nourishing, tasty and relatively healthy. This variety serves a number of palates too from the kids to the adults. I still think the charm is in the toppings.