White Hot Chicken Chili – Winning Recipe!
Oct 28, 2016

Here’s the winning chili recipe for our 2016 chili cookoff, enjoy!!

Patrick’s White Hot Chicken Chili

  • 1 Whole chicken, baked or rotisserie
  • 1-2 Jalapeno peppers
  • 2-3 Poblano peppers
  • 1/2 White/sweet onion
  • 4 Cloves garlic
  • 2 cups Chicken stock
  • 10.5 oz Cream of mushroom soup
  • 15 oz Whole kernel corn, drained & rinsed
  • 2 – 15 oz Great northern beans, drained & rinsed
  • 1/8 cup lime juice
  • 1 tsp Ancho Chile powder
  • 2 tsp Coriander
  • 1 tbsp Cumin
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • Bunch of cilantro

Combine the chicken stock, soup, corn, beans, lime juice and spices in a crockpot. Set it to a medium-high temperature.

Wash the peppers and halve lengthwise, you can remove the ribs ans seeds or not… I like to leave them in for heat. Lay the peppers out skin side up on a baking sheet and broil until the skin starts to bubble up and toast. After the peppers cool the skin should be removed. Sprinkle with salt and pepper, dice and add to crockpot.

Peel and mince the garlic into a small fry pan, toast for just a few minutes, add to crockpot. Small dice the onion and saute in the same pan, add to crockpot.

Break the chicken down and shred meat into bite size pieces. You can add the chicken to the garlic/onion pan to pick up some of that flavor or add directly to the pot.

Cook on a medium temperature for 4-6 hours, stir and taste often!

 

Enjoy with cilantro sprinkled on top, sour cream or as is. I didn’t take pictures as I was cooking this so I’ll post some when I make the next batch… which will be very soon, because it is soooo good!