Empty My Fridge
Bonafide White Chicken Chili Recipe
Ingredients
- Butter2 tbsp
- Onion · diced1
- Poblano chili · chopped1
- Jalapeño chili · chopped1
- Garlic · minced5–6 cloves
- Chili pepper · diced2 + 2 tbsp + 2 cans
- Chicken broth32 oz
- Cream cheese · softened8 oz
- Monterrey jack · shredded2 cups
- Cream of chicken1 can
- Heavy cream1 cup
- Salt1 tsp
- Black pepper1 tsp
- Chicken · cooked2 lb
Instructions
- Smoke the whole chicken, seasoned with 1 tablespoon Bonafide Chili Seasoning, until the breast reaches 165 degrees. Shred the chicken and set aside.
- Saute the diced onion and chopped poblano in butter over medium heat for 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more.
- Add the chicken broth, green chilies and 2 tablespoons Bonafide Chili Seasoning. Bring to a simmer and cook for 15 to 20 minutes.
- Stir in the cream of chicken soup, softened cream cheese and Monterey Jack. Keep simmering, stirring occasionally, until the cheese melts.
- Once the cheese has melted, add the heavy cream and white chili beans. Taste and season, then return to a simmer. Add the cooked chicken and heat through for 10 to 15 minutes before serving.
Summarized from HowToBBQRight's video. Watch it for the details.
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GarlicOnionCreamHeavy creamChickenCream cheesePoblano chiliMonterrey jack
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