White Chicken Chili
As soon as the temperature plunges, all anyone wants to talk about is chili. But what if you’re not the hugest fan of the beef and tomato variety? White Chicken Chili to the rescue! This version is comforting, tasty, and features a completely different flavor profile than your typical beef-based chili. Serve with tortilla chips on top for some extra crunch!
What is Member’s Mark™ Chicken Base?
This recipe uses Member’s Mark™ Chicken Base for a punch of extra flavor (and it’s convenient to use, too)! Not familiar with this product? This base is enriched with the authentic taste of real chicken, providing a depth of slow-roasted flavor to any dish. It’s crafted from a delightful blend of real chicken, salt, chicken fat, sugar, onion powder, turmeric, chicken broth powder, and paprika, offering a flavorful foundation for your culinary creations. Simply add 1 tsp of base for every 1 cup of water, and you have a simple, cost-effective way to make a fast and flavorful broth!
This chicken base is not only tasty but also convenient and easy to use. It’s perfect for enhancing the flavor of soups, stocks, gravies, casseroles, and sauces. Whether you’re a home cook or a professional chef, this base offers a simple way to elevate your dishes. Plus, it’s long-lasting when refrigerated, making it a practical choice for any kitchen. From seasoning rice, risotto, and grains to crafting a flavorful spring soup or fall gravy, the Member’s Mark™ Chicken Base is incredibly versatile. Spice up your meals by adding Member’s Mark™ Curry to this base for a mouthwatering chicken curry over rice. It’s also an excellent choice for enhancing the taste of side dishes like stuffing or mashed potatoes.
White Chicken Chili
Ingredients
- 1 Onion diced
- 1 tbsp Olive oil
- 2 cloves Garlic finely minced
- 4 cups Water
- 4 tsp Member's Mark™ Chicken Base
- 1 can (7 oz) Diced mild green chilies
- 1½ tsp Member's Mark™ Cumin
- ½ tsp Member's Mark™ Paprika
- ½ tsp Member's Mark™ Oregano
- ½ tsp Coriander
- ¼ tsp Member's Mark™ Cayenne Pepper
- Member's Mark™ Black Peppercorn Grinder to taste
- Member's Mark™ Himalayan Pink Salt Grinder to taste
- 1 package (8 oz) Light cream cheese cubed
- 1¼ cups Frozen corn
- 2 cans (15 oz each) Cannellini or great northern beans drained and rinsed
- 2½ cups Cooked chicken shredded
- 1 tbsp Fresh lime juice
- 2 tbsp Chopped fresh cilantro plus more for serving
Instructions
- In a large pot over medium-high, heat 1 tablespoon olive oil. Add diced onion and sauté for 4 minutes until softened. Add garlic and sauté for an additional 30 seconds.
- Add water, Member's Mark™ Chicken Base, diced green chilies, Member's Mark™ Ground Cumin, Member's Mark™ Paprika, Member's Mark™ Oregano, coriander, Member's Mark™ Cayenne Pepper, Member's Mark™ Himalayan Pink Salt Grinder, and Member's Mark™ Black Peppercorn Grinder to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 15 minutes.
- Add 1 cup of beans along with ¼ cup water to a food processor; puree until nearly smooth. To the pot on the stove, stir in cream cheese cubes, frozen corn, the whole beans, and the pureed beans. Simmer for 5 to 10 minutes longer, stirring occasionally.
- In the pot, add the shredded cooked chicken, fresh lime juice, and chopped fresh cilantro. Serve hot with optional toppings like shredded cheese, extra cilantro, sliced avocado, sliced jalapeños, and tortilla chips or strips.