Difficulty: Beginner
Poultry
White Chicken Chili
Prep Time: 20 min
Cook Time: 1 hrs, 30 min
Difficulty: Beginner
Instructions
- Step 1: Preheat recteq to 350°F with an 8 quart Dutch oven inside.
- Step 2: Add the onion and jalapeño and cook until soft (about 5 minutes). Add the chopped garlic, Ray's Loco Gringo Rub, and cumin. Cook until fragrant (only a few minutes).
- Step 3: Add green chilis, chicken, corn, beans, and broth. Season with salt.
- Step 4: Allow the liquid to simmer with the chicken for 45-60 minutes until the chicken is fork-tender.
- Step 5: Remove from the grill and stir in the sour cream. Garnish with cilantro, cheese, and chips before serving.
Ingredients
Serving Sizes
Ingredients
- 2 cup(s) White Onion, chopped
- 2 each Jalapeños, seeded
- 3 tablespoon(s) Garlic Paste
- 2 tablespoon(s) Ray's Loco Gringo Rub
- 1 teaspoon(s) Cumin
- 9 ounce(s) Canned Green Chilis
- 1 each Chicken Breast, cooked
- 6 cup(s) Chicken Stock
- 30 ounce(s) Canned White Beans
- 1 1/2 cup(s) White Corn
- 6 ounce(s) Sour Cream
- 1 tablespoon(s) Ben's Heffer Dust
Tools Needed
- Step 1: Preheat recteq to 350°F with an 8 quart Dutch oven inside.
- Step 2: Add the onion and jalapeño and cook until soft (about 5 minutes). Add the chopped garlic, Ray's Loco Gringo Rub, and cumin. Cook until fragrant (only a few minutes).
- Step 3: Add green chilis, chicken, corn, beans, and broth. Season with salt.
- Step 4: Allow the liquid to simmer with the chicken for 45-60 minutes until the chicken is fork-tender.
- Step 5: Remove from the grill and stir in the sour cream. Garnish with cilantro, cheese, and chips before serving.
Chef Pairings
Spice up your favorite cornbread recipe with smoked jalapeños and some shredded pepper jack cheese, or serve alongside a Texas Caviar for an extra punch of bright flavor.