White Chicken Chili

20m
Serves 1
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Directions

  1. 1Start with 6 cups of chicken stock.
  2. 2Add about half a bushel of cilantro to the chicken stock.
  3. 3Add the juice of two limes to the chicken stock.
  4. 4Dice and add one red onion to the chicken stock.
  5. 5Add Dan-O's Chipotle Seasoning (the maroon top) to the pot.
  6. 6Bring the mixture to a boil.
  7. 7Chop each chicken breast into about four smaller pieces.
  8. 8Once boiling, add the chopped chicken to the pot.
  9. 9Let it boil for about 20 minutes.
  10. 10After 20 minutes, pull out the chicken and set it aside.
  11. 11Add two cans of green chilies to the pot.
  12. 12Add one can of fire-roasted tomatoes to the pot.
  13. 13Add one can of navy beans and one can of great northern beans to the pot.
  14. 14Add one block of cream cheese to the pot.
  15. 15Bring the mixture back to a boil.
  16. 16While it's heating up, pull apart the cooked chicken.
  17. 17Add about 1 to 2 tablespoons of cumin to the pot.
  18. 18Add a pinch of oregano to the pot.
  19. 19Keep stirring until it starts to boil and the cream cheese melts.
  20. 20Add the pulled chicken to the pot.
  21. 21Crunch up one tostada.
  22. 22Scoop the chili into a bowl.
  23. 23Add your crushed tostada on top of the chili.
  24. 24Add a big handful of mild cheddar cheese on top.
  25. 25Add a nice big scoop of sour cream on top.

Ingredients

  • 6 cups chicken stock
  • 0.5 bushel cilantro
  • 2 limes lime juice
  • 1 red onion
  • 1 bottle Dan-O's Chipotle Seasoning
  • 4 chicken breasts
  • 2 cans green chilies
  • 1 can fire roasted tomatoes
  • 1 can navy beans
  • 1 can great northern beans
  • 1 block cream cheese
  • 1 tablespoon cumin
  • 1 pinch oregano
  • 1 tostada
  • 1 handful mild cheddar cheese
  • 1 scoop sour cream

Equipment

potknifecutting boardtongsladlebowl

Tips

  • Add the chicken last to keep it's structure