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White Chicken Chili

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  1. 2 Pounds thinly sliced Chicken Breast
  2. 64 oz Chicken Stock
  3. 1 Tbsp Olive oil
  4. 1 Onion, finely diced
  5. 1 block of Cream Cheese, cubed
  6. 1-2 Cups Shredded Cheddar Cheese (If you wish/optional)
  7. 3 Cans White Cannelini Beans, drained and rinsed
  8. hot sauce, spices, canned green chilies, salt, pepper, to taste

 

Ingredients

Scale
  1. Gently poach chicken breasts in 1/2 of stock. (I usually use two containers of chicken stock, one to poach and one to add to chili later on). Poach until chicken is tender and cooked through. Drain and reserve poaching liquid.
  2. Shred chicken either in mixer or by hand until chunks and shreds are as desired. Set aside.
  3. Finely dice onion (you can also add carrots and celery but for this recipe I did not).
  4. Saute onion in olive oil in stockpot until translucent.
  5. Add three cans of drained white beans, chicken, poaching liquid, and additional stock.
  6. Add one package of cream cheese, cubed to chili and stir until mixed in.
  7. Add spices, chile peppers, hot sauce, and heat through.
  8. If desired, add cheddar cheese and continue to heat until melted.
  9. Serve with sour cream, additional cheddar shredded, and hot sauce.

Find it online: https://mythankfultable.com/2017/09/16/white-chicken-chili/