Yvonne's Chicken Chili

From Yvonne at StoneGable 

THE BEST WHITE CHICKEN CHILI RECIPE

A not-so-white creamy white chicken chili full of southwest flavors that is sure to be a family favorite

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
• toppings

INSTRUCTIONS

• In a large slow cooker add all the ingredients except the heavy cream or half and half.
• Cook on low for 6 hours or on high for 3 to 4 hours.
• When the chili is done, remove the chicken and shred it with two forks.
• Add the heavy cream or half and half to the chili.
• Add the chicken back to the chili.
• Serve in a bowl with lots of toppings.

Here’s how to make white chicken chili on the stovetop…

In a large dutch oven or pot 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. Follow the recipe for the rest of the instructions.

You might like to serve it a delicious bread. Chili and cornbread are a perfect match!

SWEET CREAMED CORN SKILLET CORNBREAD RECIPE

a slightly sweet, fluffy and tender cornbread with crispy edges from baking it in a cast iron skillet

INGREDIENTS

Batter

• 2 boxes Jiffy cornbread mix
• 1 14.75 can creamed corn
• 1/4 cup melted butter
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup sugar
• 1 TBS neutral oil, like canola oil

• Topping

  • butter for buttering the top of the cornbread, if desired
  • honey for drizzling over the cornbread, if desired

  INSTRUCTIONS

  • Preheat the oven to 400 degrees.
  • Add the oil to a cold 12-inch cast iron pan and put it on the middle rack of the oven as it preheats.
  • Put all the batter ingredients in a large bowl and mix until just combined.
  • When the oven reaches temperature, carefully remove the cast iron pan from the oven with oven mitts and gently swirl the hot oil to evenly distribute it around the skillet.
  • Pour the batter into the pan and listen for the sizzle!
  • Bake the cornbread on the center rack of the oven for 20-25 minutes, until it is slightly golden brown and a toothpick comes out clean from the center of the cornbread.
  • Butter the top of the cornbread when it comes out of the oven, if desired.
  • Wait about 10 minutes, cut into wedges and drizzle with honey and serve