Poultry

White Chicken Chili

Prep Time: 20 min

Cook Time: 1 hrs, 30 min

Difficulty: Beginner

This creamy White Chicken Chili will warm you up even on the chilliest winter day. With Ray's Loco Gringo Rub, Jalapeño, Cilantro, and of course, a dash of Monterrey Jack Cheese, this soup will be a winner for the whole family.

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

Large Dutch Oven

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.