Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
*1 1/2 cups low-sodium chicken broth may be substituted.
Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.
Very good chicken chili; I served with cornbread instead of tortilla chips. My store did not have the white chicken chili seasoning packet, so I subbed w/ chicken taco seasoning mix and added cumin and chipotle chile powder. I wil keep this in my fall/winter chili rotation.
This was delicious! I did make a few adjustments: I added 1 pound of ground turkey and two jalapeno peppers and sauteed along with the veggies. I used a bottle and a half of Abita Purple Haze beer, half of a can of yellow and white shoepeg corn and I added a teaspoon of cocoa powder, cayenne and chili pepper and salt and pepper to taste. Served with corn bread and suggested garnish.. yum!!
Made this, exactly as directed, for a Chili Cook-Off. It was on the spicy side, and I like spicy. I didn't win 1st, 2nd, or 3rd, but my Mexican girlfriend said pot #7 was one of her favorites of the table. So I'd say it's a winner.
This chili is easy but unique and delicious. I substituted one can of corn for the navy beans and garnished with cilantro and sour cream. Yum! On a side note, it was a little too spicy for the children.
This is a great recipe and what a life saver when you have purchased chicken left over. I did add about 10 Chocolate
chips at the end and I did garnish with sour cream and cilantro..... I also added 2 packages of Sazon and cumin
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!