1 1/2tbsponion powder or 1/2 large yellow onion chopped
2tsporegano
1tbspground cumin
1tbspthyme
2tspblack pepper
2tspseasoning salt
2tbspBetter than Bouillon Chicken Base
5cupswater
415.5 oz cansBush's Best White Chili Beans / Great Northern Beans in Mild SauceIf using beans with mild sauce, do not drain.
1cupheavy whipping cream
1 1/2tbspcorn starch
Garnish
fresh chopped cilantro
cheddar cheese, pepper jack, or chihuahua cheese
sour cream
tortilla chips (optional)
Instructions
In a large pot or dutch oven, over medium heat, add olive oil.
Add minced garlic, jalapeño (optional), bell peppers and green chilis. Cook until soft for about 5 minutes.
Rinse and cut up large chicken breasts into fourths. Add to the pot and stir in onion powder or diced onions, oregano, cumin, thyme, black pepper, and seasoning salt. Cook for about 5 minutes.
Stir in chicken base and 5 cups of water.
Bring to a boil, and then reduce heat and simmer while covered for 20 minutes.
Using a slotted spoon, transfer chicken to a plate, and shred, but leave big and bite-size chunks. Return chicken to the pot.
Add chili beans. If using beans with mild sauce already added, do not drain.
Simmer with top on for 20 minutes.
In a small bowl, add whipping cream and corn starch and mix. Stir into the chili and simmer (uncovered) for 10 minutes to thicken. Turn off heat.
Using a ladle, add chili to a bowl and garnish with cilantro, cheese, and sour cream. Serve with tortilla chips (optional)
Video
Notes
Add jalapeños with or without seeds for your own spice level