White Lightning Chicken Chili
- Lori Dawson
- Sep 24, 2018
- 1 min read
Updated: Sep 24, 2018
INGREDIENTS
3 cups cooked chicken, shredded
6 roasted garlic cloves
1 cup onion, chopped
1/3 cup fresh jalapeño peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 cans (14 1/2 ounces each) chicken broth
2 tablespoons Southwestern Seasoning Mix (Pampered Chef)
1/4 cup lime juice
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup fresh cilantro, snipped
DIRECTIONS
Chop onion and jalapeño peppers using Food Chopper.
Drain 1 can of beans using small Stainless Mesh Colander. Transfer to Stainless (2-qt.) Mixing Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
Heat oil in Dutch Oven over medium heat 1-3 minutes or until shimmering. Add onion and jalapeño peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
Snip cilantro with Professional Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle. Makes 8 servings.
Serve with homemade French Bread.
Cook's Tips:
Wear disposable gloves (you can find them at the grocery store or pharmacy) when working with fresh jalapeño peppers. Their seeds and membranes contain oils that will irritate your skin. Use the Quikut Paring Knife to cut peppers in half, then remove the seeds and membranes.
For chili with more heat, substitute 1/3 cup chopped canned hot nacho slices for the jalapeño peppers.
Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired.
Use the Hold ‘N Slice® to easily shred chicken. The strong, stainless steel prongs will separate cooked chicken meat into thin long strands.
*This is a Pampered Chef recipe
Comments