Award-winning White Chicken Chili

So, every year our local Mormon church has a chili cookoff.   Last year I won second place, but this year, I stepped it up a notch and took home the gold (in this case, a wooden spoon painted gold)!  I do love this recipe, and what’s more important is, my husband loves it.  He has never really liked chili until I started making this – a recipe from my sister that I adapted and made it my own!  The secret ingredient: smoked gouda!

The picture below shows the chili after it’s been eaten (obviously) – there are rarely ever any leftovers.

White Chicken Chili

1 tablespoon olive oil

1/2 tablespoon minced garlic

2 cups cooked chicken, shredded (I usually cook it in a cast iron pan, seasoned with a little cayenne pepper, some chili powder, and a little salt)

2 teaspoons onion salt (or you can cut up 1/4 onion)

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon pepper

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 chicken boullion cube

2 (15.5 oz) cans any white bean (great northern, cannellini, whatever you might have)

2 (4 oz) cans diced green chilies

1 (14 oz) can chicken broth

1 (12 oz) can evaporated milk

1 cup sour cream

1/4 cup smoked gouda cheese, shredded

1. Throw the garlic in a pot with the oil and sautee it a little.  Add the chicken and the rest of the seasonings.

2.  Stir in the green chilies, beans, and chicken broth and bring to a simmer.

3.  Add the evaporated milk, sour cream, and cheese and stir to incorporate.

4.  Remove the pot from the heat and cover for 3-5 minutes.  This gives the cheese time to melt, and allows the flavors to settle in.

5.  Stir before serving.


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