Recipes for "white chicken broth"

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Sarah’s White Chicken Chili

Ingredients

• 45 bacon – strips of
• 12 jalapeños – , ribs and seeds removed
• half of a yellow onion
• 3 garlic cloves
• 2 teaspoons 2 teaspoons cumin
• 2 teaspoons 2 teaspoons chili powder
• 2 2 chicken broth
• 14 diced tomatoes with green chiles two -ounce cans (with juices!)
• 1.25 boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)
• 14 pinto beans one -ounce can , drained and rinsed
• 14 black beans one -ounce can , drained and rinsed
• 8 8 cream cheese

Instructions

1. Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.

2. Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.

3. Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.

4. Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.

5. Tie it all up: Stir in the shredded chicken, beans, and cream cheese.  The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!

6. Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.