White Chicken Chili
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.
20 min
Prep Time1 hrs, 30 min
Cook TimeBeginner
Difficulty171
LikesInstructions
- 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.
Serving Size
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
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.