Empty My Fridge
Bonafide White Chicken Chili
Zutaten
- Butter2 EL
- Onion · diced1
- Poblano-Chili · chopped1
- Jalapeño · chopped1
- Garlic · minced5–6 Zehen
- Chili pepper · diced2 + 2 EL + 2 Dosen
- Chicken broth32 oz
- Cream cheese · softened8 oz
- Monterey Jack · shredded2 Tassen
- Cream of chicken1 Dose
- Heavy cream1 Tasse
- Salt1 TL
- Black pepper1 TL
- Chicken · cooked2 lb
Zubereitung
- 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.
Zusammengefasst aus dem Video von HowToBBQRight. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZwiebelSahneSchlagsahneHähnchenFrischkäsePoblano-ChiliMonterey Jack
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