Empty My Fridge
Bonafide White Chicken Chili
Ingredientes
- Butter2 colheres de sopa
- Onion · diced1
- Pimenta poblano · chopped1
- Pimenta jalapeño · chopped1
- Garlic · minced5–6 dentes
- Chili pepper · diced2 + 2 colheres de sopa + 2 latas
- Chicken broth32 oz
- Cream cheese · softened8 oz
- Queijo monterey jack · shredded2 xícaras
- Cream of chicken1 lata
- Heavy cream1 xícara
- Salt1 colher de chá
- Black pepper1 colher de chá
- Chicken · cooked2 lb
Modo de preparo
- 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 do vídeo de HowToBBQRight. Assista para ver os detalhes.
Mais receitas com
AlhoCebolaCreme de leiteCreme de leite frescoFrangoCream cheesePimenta poblanoQueijo monterey jack
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