White Chicken Chili
Main Dish • Soup
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Ingredients
- 1 yellow onion, diced
- ½ Bunch green onion, diced
- 1 jalapeno, deseeded and diced
- Garlic
- 3 tbsp butter
- 3tbsp flour
- 6 cups of stock (used 1 kitchen basics stock and 1 kettle and fire)
- ⅓ cup of half and half
- 2 cans of cannellini beans or white chili beans, drained
- 2 small bags of frozen corn
- 2 rotisserie chicken, shredded (use the juice)
- 8 oz cream cheese, softened
- Seasonings:
- 1 tsp Worcestershire
- 1 tsp Tabasco hot sauce
- Salt and Pepper
- Pinch of Red Pepper flakes
- ½ tsp of each: cumin, oregano, ground mustard, cayenne pepper, chili powder
- Topping Options:
- Avocado
- Green onions
- Sour cream
- Tortilla Strips
- Fritos
Directions
- 1. Sauté butter, yellow onion, 1/2 green onion, garlic and jalapeno. Cook 5-7 minutes.
- 2. Sprinkle flour on top and coat. Stir for 1-2 minutes. Whisk in stock and half and half. Add in all seasonings, hot sauce, Worcestershire, and green chilies. Bring to a boil and cook on medium for 10 minutes.
- 3. Add in beans. {OPTIONAL: add one can and blend in with emulsifier to help thicken the soup}. Add in the second can with whole beans.
- 4. Add in shredded chicken, corn, and softened cream cheese in cubes. Let come to boil. Whisk cream cheese to help dissolve. Let cook for minimum of 30minutes.
- 5. Top with garnishes and serve!
