Paula Deen White Chicken Chili Recipe
Do you love warm and cozy meals? The Paula Deen White Chicken Chili Recipe is perfect for you.
Equipment
- Large Dutch Oven
- Wooden spoon
- Chef's knife.
- Cutting board
- Measuring cups
- Measuring spoons
- Soup ladle.
Ingredients
- 2 cups Cooked Chicken shredded
- 2 cans White Beans 15 oz each
- 1 cup Chicken Broth
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 can Green Chilies 4 oz
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1/2 cup Sour Cream
- 1/2 cup Heavy Cream
- 2 tbsp Butter
Instructions
- Sauté the Vegetables Start by melting butter in your large pot. Add the chopped onions and garlic now. Cook them until they are soft and clear. This step builds a lot of deep flavor.
- Add Spices and Chilies Stir in the green chilies and all spices. Let them cook for about two minutes. This helps the spices release their best oils. Your kitchen will smell great right now.
- Mix in Beans and Broth Pour in the white beans and chicken broth. Bring the mixture to a gentle boil. Then, lower the heat to let it simmer. This allows the flavors to blend well.
- Add Chicken and Creams Stir in the shredded chicken and heavy cream. Let it heat through for a few minutes. Finally, stir in the sour cream at the end. Do not let it boil after adding cream.
- Final Seasoning Taste your chili before you serve it. Add salt or pepper if you need more. Make sure it is hot and creamy. Serve it in big bowls for everyone.
Notes
➔ Use a rotisserie chicken to save a lot of time.
➔ Mash some beans to make the chili much thicker.
➔ Do not boil the chili after adding the sour cream.
➔ Use fresh garlic for the very best flavor results.
➔ Add more cayenne if you really love spicy food.
➔ Let the chili sit for ten minutes before serving.