This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
White Chicken Chili
15 minutes to assemble
35 minutes to cook
Total time: 50 minutes
35 minutes to cook
Total time: 50 minutes
14 cups
15 minutes to assemble
35 minutes to cook
Total time: 50 minutes
35 minutes to cook
Total time: 50 minutes
14 cups
This full flavored chili carries a punch. It’s a great alternative for people who can’t have, or don’t like tomatoes.
Ingredients
- 3 tablespoons olive oil
- 2 lbs boneless, skinless chicken thighs, cut into bite size pieces
- 2 cups chopped onion
- 2 teaspoons salt
- 2 tablespoons minced garlic
- 1 rounded tablespoon ground cumin
- 2 teaspoons ground coriander
- 1-14.5 oz can chicken broth
- 4-15.5 oz cans cannellini or kidney beans
- 2-4.25 oz cans chopped green chilies, drained
- 1/4 cup Garlic Chili Pepper Sauce, or more to taste
- 2 tablespoons chopped cilantro, plus extra for garnish
- Garnish: Sour cream and/or shredded cheddar cheese
Directions
- Heat oil in large pot over medium high heat. Add chicken, onion and salt. Sauté until onions begin to wilt. Add garlic and sauté until golden. Sprinkle cumin and coriander into pot and stir well. Cook for 1-2 minutes.
- Meanwhile, add chicken broth and one undrained can of beans to blender. Purée until smooth. Drain 3 remaining cans of beans in colander.
- Add puréed beans, drained beans, chopped chilies and Garlic Chili Pepper Sauce to pot. Stir well and bring to a boil. Reduce heat and simmer for 10-15 minutes.
- Just before serving, stir in cilantro and serve. Garnish with sour cream and cheddar cheese.
In This Recipe
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