How to Make White Chicken Chilli

by Alicia Sneed

Supplies

  • Monterey Jack cheese
  • Skim Mozzarella
  • Provolone cheese
  • Parmesan cheese
  • Asiago cheese
  • Fontina Cheese
  • Romano cheese
  • Chicken Broth
  • Goya white beans
  • Flour
  • Ground Chicken
  • Country Crock
  • Crock pot
  • Large Onion
  • Crushed Garlic
  • Chives
  • Lemon Pepper
  • Sea Salt
  • Old bay seasoning
  • Instructions

    Step 1

    Chop half of a large onion.

    Step 2

    Drain one can of Goya white beans then rinse cold water through strainer.

    Step 3

    Put them in a bowl & mash them.

    Step 4

    Cook chopped onions in skillet with 2 tablespoons of butter until soft.

    Step 5

    Melt 6 tablespoons of butter in a pot.

    Step 6

    Create a roux by wisking in 1/4 cup of flour until thick. Then add onions.

    Step 7

    Slowly stir in a little more than a cup of chicken broth.

    Step 8

    And two cups of milk or half and half.

    Step 9

    And 1 1/4 cups of shredded Monterey Jack cheese.

    Step 10

    Add the mashed beans to the sauce.

    Step 11

    Season to taste with Old Bay seasoning, black pepper, lemon pepper, and a clove of garlic.

    Step 12

    Transfer the sauce to a slow cooker, if desired.

    Step 13

    Fry your desired amount of ground CHICKEN with desired spices. I used powdered chicken bouillon & more Old Bay (sry I'm from Baltimore :-)

    Step 14

    Drain a second can of Goya white beans, soak them in cold water, and cook them in a pot until boiling.

    Step 15

    Add the beans to the slow cooker.

    Step 16

    Add the fully cooked meat to the slow cooker.

    Step 17

    Add all the other cheeses, in your desired quantities.

    Step 18

    Season to taste

    Step 19

    Add chips and enjoy.