Mandis White Chicken Chili Recipes

MANDI FORESTER'S WHITE CHICKEN CHILI - RACHAEL RAY SHOW

Steps:

• Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
• Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
• When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

MANDI'S WHITE CHICKEN CHILI

Steps:

• Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated.
• Chili may also be cooked on stove top on medium-high heat.
• When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken.
• Garnish with more crushed corn chips, cheese or sour cream.

WHITE CHICKEN CHILI

Steps:

• Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile, coat the chicken with salt and pepper and maybe some chili powder. Place chicken breasts in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Brown the other side, then flip them every few minutes until they are cooked through and no pink remains. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside. While waiting for chicken to cool, cook the onion in the same pan with 2 tablespoons of butter until softened. In a heavy pot large enough to hold all the ingredients, melt remaining 6 tablespoons of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally, for 20 minutes. Add sour cream. May be served immediately or the next day. Per serving: 433 cal.; 32 g pro.; 20 g carb.; 24 g fat (15 sat., 3 monounsat., 2 polyunsat., 4 other); 125 mg chol.; 432 mg sod.; 3 g fiber; 6 g sugar; 52 percent calories from fat.