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.