Chili Blanc au Poulet | White Chicken Chili

Introduction

Creamy white chicken chili from Amy Drown (picked up from an AF friend, Vegas 2014) using rotisserie chicken, beans, green chiles, and plenty of cayenne for adjustable heat.

Ingredients

Base

• Meat of 1 rotisserie chicken, pulled from the bones

Sauté Mixture

• 1 medium onion, chopped
• 1 teaspoon oregano
• 1 1/2 tablespoons cayenne pepper (adjust to taste/children's tolerance)
• 1 tablespoon vegetable oil
• 1 can chopped green chiles
• 1/2 teaspoon salt
• 3 cloves garlic, minced

Add to Crockpot

• 1 can Rotel
• 3 cans Great Northern beans
• 2-3 cans chicken broth (adjust for desired consistency)

Finish

• 1 (16-ounce) container sour cream (note: original author used about 8 oz)
• 4 cups Monterey Jack cheese, shredded (note: original author used about 2 cups)

Directions

1. Place pulled rotisserie chicken in a large crock pot.
2. In a skillet, heat vegetable oil over medium. Sauté onion, oregano, cayenne pepper, green chiles, salt, and garlic until onions are tender.
3. Add sautéed mixture to the crockpot with Rotel, Great Northern beans, and 2-3 cans chicken broth (choose amount for desired thickness). Cook on slow cooker for about 3 hours.
4. Stir in sour cream and Monterey Jack cheese. Cook 30 minutes more until heated through and cheese melts. Adjust heat with more cayenne if needed.

Tips

• Adjust cayenne early; you can add more after tasting. Sour cream and cheese will mellow the heat.
• Use less broth for a thicker chili; add more to loosen. Stir gently after adding dairy to prevent curdling.
• Rotisserie chicken adds salt—taste before adding extra.

Optional Additions

• Serve with crushed tortilla chips or chunks of bread for dipping.
• Add a squeeze of lime or cilantro for brightness just before serving.