Jay Mac’s White Chicken Chili
INGREDIENTS:
1 large can of green enchilada sauce
1 large jar of green verde sauce
4 tablespoon unsalted butter
4 jalapeno peppers chopped
1 red onion chopped or diced
1 yellow onion chopped or diced
4 clove garlic pieces sliced
4 chicken breasts cubed
6 cups chicken broth
1 package of cream cheese
1 packet of dry ranch mix
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons of cumin
2 cups of frozen corn
3 can of great northern white beans
1-2 tablespoons of honey
DIRECTIONS:
In a saucepan, add 2 tablespoon butter, ½ of the yellow onion, ½ of the red onion, 4 garlic cloves and saute over medium heat until a little browned, (4-5 minutes) stir continuously adding the ranch mix, salt and pepper and cumin. Once good and browned, slowly add broth, whisking constantly, (4-5 minutes) Once it is all mixed well, remove from heat and set pan aside.
In a large heavy-bottom pot 2 tablespoons butter, and chicken, cook till a little browned, then add jalapenos and the rest of the yellow and red onion, cook for 3 minutes with browned chicken. Cook for 3-5 minutes. Add enchilada and verde sauces, honey, white beans and corn.
Finally add the contents of the saucepan that was set side together. Stir to combine.
Allow soup to cook over medium heat for about 25 to 35 minutes. Stir frequently to keep the soup from scorching.
Optional Toppings
Shredded cheese, jalapeno slices, cilantro, diced onions, tortilla chips
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