Empty My Fridge
Bonafide White Chicken Chili
Ingredientes
- Butter2 cdas.
- Onion · diced1
- Poblano chili · chopped1
- Jalapeño · chopped1
- Garlic · minced5–6 dientes
- Chili pepper · diced2 + 2 cdas. + 2 latas
- Chicken broth32 oz
- Cream cheese · softened8 oz
- Queso monterey jack · shredded2 tazas
- Cream of chicken1 lata
- Heavy cream1 taza
- Salt1 cdta.
- Black pepper1 cdta.
- Pollo · cooked2 lb
Preparación
- 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.
Resumido del vídeo de HowToBBQRight. Míralo para los detalles.
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