If you are looking for a change of pace to the standard chili recipes out there, this might be just what you are looking for. Misty Mountain Smoke House White Chicken Chili is rich and filling, with a nice level of heat and real depth of flavor. This chicken chili recipe will really warm you up on a cold winter evening. Break this out at your next tailgater or potluck. You will surely impress and delight your friends and family.
- 2 large boneless skinless chicken breasts
- 2 slices bacon (optional)
- 1 to 3 chili peppers (depends on how hot you want it)
- 1 medium yellow onion
- 1 large Green Sweet Bell Pepper
- 1 large clove of garlic
- 1 lime
- 32 oz chicken broth (low sodium)
- 3 15 to 16 oz cans of your favorite white beans (like Navy, White Kidney, Great Northern) You can use dried beans but they should be fully cooked before using in this recipe.
From your pantry:
- 1 tablespoon salt
- ¼ to ½ teaspoon Misty Mountain Smoke House HELLFIRE HABANERO SMOKED CHILI POWDER BLEND
- ½ to 1 tablespoon Misty Mountain Smoke House GOURMET SMOKED CHILI POWDER BLEND
- Vegetable oil
- Distilled white vinegar
- 1 large pot with lid (8 quart)
- 1 heavy 10 inch fry pan with lid
- Sharp chefs knife
- Cutting Board
- 1 large zip lock bag or large bowl to coat chicken in
- Citrus Zester
- Big fork or tongs
- Big spoon for stirring
Prep it, cook it:
Place the chicken breasts in your bowl or zip lock bag. Add ¼ to ½ teaspoon Misty Mountain Smoke House HELLFIRE HABANERO SMOKED CHILI POWDER BLEND depending on the desired heat level and ½ tablespoon Misty Mountain Smoke House GORMET SMOKED CHILI POWDER BLEND, 2 tablespoons vegetable oil, 2 tablespoons vinegar, seal the bag if using a zip lock and shake it around to coat the chicken. If using a bowl, just keep turning the breasts from time to time. Set aside so everybody can get acquainted.
If using fresh garlic dice it up also.
If using bacon, dice into small pieces.
Put all the veggies and optional bacon in the pot over med heat.
Put your heavy fry pan over med to high heat and get it hot.
Add 2 tablespoons of veg oil and 2 tablespoons of vinegar (careful! The vinegar may sputter).
Lower the heat to medium and carefully add the chicken. Cover the chicken.
Keep cooking the chicken and sweating the veggies. We want the veggies just getting soft.
Keep you eye on the chicken, we want it to develop and nice crisp crust.
And 16 oz the chicken broth to the pot.
Let that simmer while we continue with the chicken.
Pull it out of the pan and chop it up. We like it chunky, don’s worry if its not cooked all the way through, it will finish in the pot. Be sure to wash the knife and cutting board with hot soapy water before you use them again.
Oh yeah, we are just about ready for a flavor Blast Off!
Turn the heat up on the heavy pan you used to brown the chicken.
Measure out a ¼ cup for chicken broth
When the pan is just starting the sizzle again, add the chicken broth.
Use a sturdy spoon to scrape the pan and get all the crusty bits off the bottom.
Add the broth from the pan to the pot and stir. Smell. OMG.
Let the pot simmer for about ½ hour over low heat, stirring often.
Now it’s time to dish it up!
We like to garnish with cilantro, avocado, sharp cheddar and sour cream.
We know you will enjoy this exciting and flavorful chicken chili from your friends at Misty Mountain Smoke House.