Jon's White Chicken Chili - by Jonathon Rice - MAT 165

Description

Who doesn't love a nice warm chili in the winter time? It's the perfect dish to make when it's a bit too brisk outside and you just need something to bring the heat back into your soul...

I chose this recipe because it's a great meal on a budget, it can make multiple portions that will last me for days/weeks, and it's simple...

Ingredients

Fresh Stuff

• Chicken Breasts/Thighs (thawed) - 2 lbs
• Cream Cheese - 1 package
• Half n' Half (optional) - 1 cup
• Onion - 1 large, sweet, chopped
• Garlic - 4 cloves, chopped/minced
• Water

Canned Stuff

• Sweet Corn (white or yellow), drained - 2 cans
• Green Chili (your choice of spice level) w/juice - 2 cans
• Light-colored Beans (Northern, White Kidney, Pinto), drained and rinsed - 2 cans
• Chicken Stock/Broth - 1 box
• Cream of Chicken (optional) - 1 can

Dry Stuff

• Sea Salt - 2 to 3 tbsp
• Black Pepper - 1 tbsp
• Ginger Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Onion Powder - 1 tbsp
• Cumin - 1 tbsp
• White Pepper - 1 tsp
• Cayenne Pepper - 1 tsp

Toppings and Optional... Stuff

• Shredded Cheese of your choice
• Tortilla chips/strips
• Crackers
• Green onion
• Jalapeño

Steps

1. Set up your cooker, chop onions and garlic, season and brown your chicken.
2. Deglaze pan by sweating the onions and garlic and adding a splash of water, then add them to the pot with the chicken.
3. Add canned ingredients and seasonings, ensure the chicken is submerged by adding more water/stock if needed.
4. Cook according to your preferred method (slow cook or pressure cook).
5. 30 minutes before serving, shred chicken and add cream cheese. Let the cream cheese melt.
6. Mix until homogeneous. Serve and enjoy with your choice of toppings!

Pairings

Pair this dish with a light beverage either with a hint of sweet or citrus... If you want a recommendation, try Lemonade or Apple Cider. Maybe even a nice light wine or beer! Enjoy.