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Ingredients
For The White Chicken Chili
- 2 boneless
skinless chicken breasts
- 1 diced onion
- 2 cloves fresh
garlic, finely minced or pressed
- 1 (8
oz) Philadelphia cream cheese one brick
- 1 (14.75
oz) can of cream corn
- 1 cup frozen
corn
- 1 (14.5
oz) can of fire roasted diced tomatoes
- 1 (15
oz) can black beans, drained and rinsed
- 1 (7
oz) can green chilies
- 1 cup chicken
stock use more to thin out the chili if needed
- 1
1/2 tsp cumin
- 1 tsp smoked
paprika
- 1 tsp chili
powder
- 1/4-1/2 tsp cayenne
pepper
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy
cream or half and half
Here’s how to make white chicken
chili on the stovetop…
In a large dutch oven or pot and add
two tablespoon of olive oil. Add the onions and cook over a medium low heat
until translucent, about 4 minutes. Add the minced garlic and cook for about 1
minute. Stir in the spices and cook for 30 seconds, stirring constantly to
bloom their flavors.
Add the rest of the ingredients,
minus the cream, and heat over a medium high heat until it begins to almost
boil. Reduce the heat to low and simmer, giving the chili an occasional stir.
Cook for 40 minutes until the chicken is done through. Add the half and half last...heat for a couple minutes. You can add rice or additional Chicken stock if you want more broth.
CAN I FREEZE THE CHILI?
Another big YES!
It’s recommended you hold off on
adding the cream to a soup you wish to freeze then adding it to the thawed soup
when you reheat it.
But honestly, I freeze the soup milk
and all and it has always been fine.
Completely cool any leftover chili
you want to freeze and put it in an airtight container and put the container in
the freezer.
Thaw the soup in the refrigerator for
a day or two and heat it up on the stovetop or microwave.