RMHC-EIWI White Chicken Chili - 30 & 60 serving sizes
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"A delicious and fun take on chili!"
Serves 30 & 60 | Prep Time 20 PT20M | Cook Time 20 PT40M | ChiliWhy I Love This Recipe
This recipe is unique and will impress anyone!
Ingredients You'll Need
Ingredients for 30 serving size:
10 cloves garlic, minced
Kosher salt
2.5 tsp. ground cumin
5 tbsp. extra-virgin olive oil
15 boneless skinless chicken breasts, cut into thirds
25 c. low-sodium chicken broth
5 jalapeño, seeded and minced
Freshly chopped cilantro, for garnish
1.25 c. crushed tortilla chips
2.5 c. sour cream
7.5 c. frozen corn
2.5 tsp. oregano
10 (4.5 oz.) cans green chilies
Freshly ground black pepper
1.25 c. shredded Monterey Jack
10 (15 oz.) cans white beans, drained and rinsed
5 small yellow onion, diced
Ingredients for 60 serving size:
20 cloves garlic, minced
Kosher salt
5 tsp. ground cumin
10 tbsp. extra-virgin olive oil
30 boneless skinless chicken breasts, cut into thirds
50 c. low-sodium chicken broth
10 jalapeño, seeded and minced
Freshly chopped cilantro, for garnish
2.5 c. crushed tortilla chips
5 c. sour cream
15 c. frozen corn
5 tsp. oregano
20 (4.5 oz.) cans green chilies
Freshly ground black pepper
2.5 c. shredded Monterey Jack
20 (15 oz.) cans white beans, drained and rinsed
10 small yellow onion, diced
Directions
In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
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