**Making a Delicious White Chicken Chili Recipe**

Once you reach a nice boil, we're going to turn the heat down just a little bit give this a mix to combine everything then I'm going in with my green chilies about four ounces maybe six ounces if you really like them mix that in. Next up we're going to add a little hot sauce whatever hot sauce you like we got some Franks laying around the house so that's what we're going with a nice teaspoon or two of that depending on your spice tolerance Frank's ain't that spicy though so you'll be safe with that.

And then we gotta add a little worse word in the world sauce about a teaspoon of that as well there we go. Next up we're going in with four cups of diced chicken again guys you can cook this today of use a little leftover chicken if you're watching this around Thanksgiving leftover turkey works great here as well or just grab yourself a nice rotisserie chicken from the grocery store and make it happen let's give all of that a nice mix then we're going to put the lid on here and let it roll for about 15 to 20 minutes.

All right so after about 15 minutes this is how we're looking that rotisserie chicken got a facelift absorbing all that deliciousness we got going on in this cast iron Dutch oven. Now we're going in with some half and half about 1 3 cup of half and half and then eight ounces of cream cheese I like to make sure my cream cheese is room temperature that way it you know melts a lot easier just easier to deal with overall again guys this is optional if you don't want a creamy chili and I don't know what's wrong with you but you can leave this out all jokes aside guys make it how you want it but this is my favorite way to do it.

So we're going to stir that cream cheese in until it's well combined then we're going to add a little bit of corn our final touch is the seasoning and we got some white chicken chili on our hands perfect for The Fall season great for meal prep as well. Another Pro tip though guys if you don't want to use the flour you can puree those beans with a little chicken broth and that'll be your thickening agent that'll thicken up the chili for you as well.

Next up we're going in with about a cup of frozen corn you can use canned corn I recommend using whatever you got laying around you're just going to want to allow this to simmer for a few minutes and just Stir It occasionally to make sure that cream cheese Works its way in there oh man this is looking good smells even better. I'll tag a couple other chili recipes that I have on the channel we just did the short rib chili not too long ago we got a couple other options for you guys now that the weather's getting nice and cold.

**Plating and Garnishing**

All right so now Everything Has Come Together beautifully got a real gentle simmer going here look at that that my friends is white chicken chili oh man the only thing left to do is plate this up you can garnish it with whatever you like a little sour cream cilantro tortilla chips I'll show you guys how I like to do mine all right my friends as you can see we have this plated up.

I'm going to show you guys how I like to garnish it I've got this squirt bottle sour cream we're gonna go down with a dollop of that right here on the side about a tablespoon or so we're also gonna Place some jalapeno slices up against that sour cream add a little bit more spice a little pop of color for texture I'm going to use some of these tortilla strips you can make your own or you can cheat I like to try color for this recipe because the red really pops for us and then last but not least we'll just hit this with a little bit of cilantro for garnish.

**The Final Touch**

This is the part where I say brace yourself for a trademark money shot say it with me guys looking good and the only thing left to do is to grab my spoon and get in there for a taste test and now for the moment of truth I'm going to go down with just a little bit of lime juice because why the hell not We're Here for a Good Time not a long time.

And now I have my spoon I'm gonna mix in a little bit of that sour cream make sure we got a sufficient amount of chicken Little Tortilla strip for the perfect bite there we go best job in the world cheers you guys got to give this one a try Sue's messed up making all that damn noise make my recipe for white chicken chili what do you think again that could look good though what's up guys welcome back fall is in full swing and together a lot faster than the traditional version and today you'll be I should wrap it up after that

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back fall is in full swing and today we're breaking out the big guns you guys have been asking for it and here it is this is my recipe for white chicken chili if you're looking for something that's big on Flavor when you're short on time then this white chicken chili recipe is for you comes together a lot faster than the traditional version but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell turnable notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients this recipe is super easy today because we're going with rotisserie chicken that I deboned remove the skin and cartilage and chopped it up you can also use chicken breasts for this we've got a little chicken broth some garlic a little hot sauce worst word in the world sauce we're gonna make this extra creamy with some cream cheese a little lime we got some green chilies some white beans and for our veggies we got some onion some bell pepper and some jalapeno and this episode is sponsored by bespoke post it's a monthly membership club delivering awesome boxes of top shelf goods from under the radar Brands it's free to join every month they introduce their members to cool new products outdoor gear barware home and kitchen goods clothing and even more the Box lineups change every month and each box has around 70 dollars in value but you only pay a fraction of the price what I love most about this company is 90 of the products in the bespoke post boxes come from small businesses many of which are based right here in the United States and the best part about all of this is you only pay for what you want you'll get a box assigned to you each month based on the quiz you take when signing up and before it's shipped to you you'll get a preview of what comes inside to decide if you'd like to keep it swap it for a different box or skip the month entirely for absolutely no charge you only pay for what you want plus the Box lineup changes every month just look at all the cool stuff I got in my box I can't wait to make some cocktails with this stuff I'm super excited about this and I think you'll like it too so get 20 off your first box by clicking the link in the description box and enter the code mih20 at checkout or go to bespokepost.com mih20 yeah so as you can see I have my Dutch oven here over medium heat we're going to add about two to three tablespoons of butter because butter makes everything better and then when I start to saute these veggies so once our butter is melted we're going in with the veggies again we got red and green bell pepper just because that's what I had in the fridge I suggest you use what's on hand as well if you want this to be extra spicy guys use a little more jalapeno I'm only using one today then we got a little bit of red and green bell pepper we're gonna saute this down for about four to five minutes let them start to caramelize and get some nice color absorb all that butter what I love most about white chicken chilies it comes together a lot quicker than traditional chili still has a lot of great flavor and it's a good change of paste I would call it a sleeper recipe but you guys have been requesting it a lot in the comments so maybe it's not that much of a sleeper but I'm finally bringing it to you hopefully you guys enjoy it let me know in the comments what recipe you want to see next all right so once your veggies get a nice Head Start we're going in with some garlic you can use fresh or this garlic paste you guys see me use all the time you want a nice tablespoon or so of that you don't want to add it too early because garlic has a tendency to burn so after a few minutes go ahead and add in that garlic work that in with your veggies and then we're going to amplify the flavor today with a little better than bouillon chicken base about a teaspoon or so of that keep in mind guys there is a little bit of sodium when I say a little bit I mean a lot of sodium in this product so you don't want to go too heavy on the salt with the rest of your ingredients but it does add a lot of nice concentrated flavor and just takes your chili or your soup or sauce whatever you're making with it to the next level speaking of taking things to the next level I'm going to hit this veggie combination with a little bit of all-purpose seasoning if you don't have this guys use whatever your favorite AP seasoning is at home or just a little salt and pepper you want to layer the flavors into this chili so season as you go taste as you go and adjust the flavor to your preference once you notice that the veggies are getting nice and tender that's when it's time to make our Roux which is going to thicken this chili up so we're going in with three tablespoons of all-purpose flour mix that in and it's going to form like a paste like consistency as you see here you want to cook that raw flour taste off takes about a minute or so basically once you see a form of paste you don't see any white spots from the flower you're probably good to go and at that point we're going in with six cups of chicken broth use the best quality stuff you can find just want to pour it in a little bit at a time so we're gonna add two cups now give that a mix and then add in the rest bring this to a boil and you'll notice that it'll start to thicken up a little bit the cream cheese will add a little thickness as well so once you've had a second to work that in we're gonna go ahead and add in the remaining chicken broth in total there we go at this point I like to go ahead and add in my beans any white beans will work here I like to add them in a little bit early so they can start to absorb the flavor and they get nice and tender this way just going to work that in northern beans any white bean will work bushes makes a really good white chili bean that's what I like to use for this recipe now as for the seasoning we're going in with some Italian seasoning some cumin some chili powder and some smoked paprika all the specific measurements and ingredients will be listed for you in the description box below so don't forget to check that out we just want to bring this up to a gentle boil just season as you go build in flavor along the way all right so once you reach a nice boil we're going to turn the heat down just a little bit give this a mix to combine everything then I'm going in with my green chilies about four ounces maybe six ounces if you really like them mix that in next up we're going to add a little hot sauce whatever hot sauce you like we got some Franks laying around the house so that's what we're going with a nice teaspoon or two of that depending on your spice tolerance Frank's ain't that spicy though so you'll be safe with that and then we gotta add a little worse word in the world sauce about a teaspoon of that as well there we go next up we're going in with four cups of diced chicken again guys you can cook this today of use a little leftover chicken if you're watching this around Thanksgiving leftover turkey works great here as well or just grab yourself a nice rotisserie chicken from the grocery store and make it happen let's give all of that a nice mix then we're going to put the lid on here and let it roll for about 15 to 20 minutes all right so after about 15 minutes this is how we're looking that rotisserie chicken got a facelift absorbing all that deliciousness we got going on in this cast iron Dutch oven now we're going in with some half and half about 1 3 cup of half and half and then eight ounces of cream cheese I like to make sure my cream cheese is room temperature that way it you know melts a lot easier just easier to deal with overall again guys this is optional if you don't want a creamy chili and I don't know what's wrong with you but you can leave this out all jokes aside guys make it how you want it but this is my favorite way to do it so we're going to stir that cream cheese in until it's well combined then we're going to add a little bit of corn our final touch is the seasoning and we got some white chicken chili on our hands perfect for The Fall season great for meal prep as well another Pro tip though guys if you don't want to use the flour you can puree those beans with a little chicken broth and that'll be your thickening agent that'll thicken up the chili for you as well next up we're going in with about a cup of frozen corn you can use canned corn I recommend using whatever you got laying around you're just going to want to allow this to simmer for a few minutes and just Stir It occasionally to make sure that cream cheese Works its way in there oh man this is looking good smells even better I'll tag a couple other chili recipes that I have on the channel we just did the short rib chili not too long ago we got a couple other options for you guys now that the weather's getting nice and cold all right so now Everything Has Come Together beautifully got a real gentle simmer going here look at that that my friends is white chicken chili oh man the only thing left to do is plate this up you can garnish it with whatever you like a little sour cream cilantro tortilla chips I'll show you guys how I like to do mine all right my friends as you can see we have this plated up I'm going to show you guys how I like to garnish it I've got this squirt bottle sour cream we're gonna go down with a dollop of that right here on the side about a tablespoon or so we're also gonna Place some jalapeno slices up against that sour cream add a little bit more spice a little pop of color for texture I'm going to use some of these tortilla strips you can make your own or you can cheat I like to try color for this recipe because the red really pops for us and then last but not least we'll just hit this with a little bit of cilantro for garnish this is the part where I say brace yourself for a trademark money shot say it with me guys looking good and the only thing left to do is to grab my spoon and get in there for a taste test and now for the moment of truth I'm going to go down with just a little bit of lime juice because why the hell not We're Here for a Good Time not a long time and now I have my spoon I'm gonna mix in a little bit of that sour cream make sure we got a sufficient amount of chicken Little Tortilla strip for the perfect bite there we go best job in the world cheers you guys got to give this one a try Sue's messed up making all that damn noise make my recipe for white chicken chili what do you think again that could look good though what's up guys welcome back fall is in full swing and together a lot faster than the traditional version and today you'll be I should wrap it up after thatwhat's up guys welcome back fall is in full swing and today we're breaking out the big guns you guys have been asking for it and here it is this is my recipe for white chicken chili if you're looking for something that's big on Flavor when you're short on time then this white chicken chili recipe is for you comes together a lot faster than the traditional version but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell turnable notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients this recipe is super easy today because we're going with rotisserie chicken that I deboned remove the skin and cartilage and chopped it up you can also use chicken breasts for this we've got a little chicken broth some garlic a little hot sauce worst word in the world sauce we're gonna make this extra creamy with some cream cheese a little lime we got some green chilies some white beans and for our veggies we got some onion some bell pepper and some jalapeno and this episode is sponsored by bespoke post it's a monthly membership club delivering awesome boxes of top shelf goods from under the radar Brands it's free to join every month they introduce their members to cool new products outdoor gear barware home and kitchen goods clothing and even more the Box lineups change every month and each box has around 70 dollars in value but you only pay a fraction of the price what I love most about this company is 90 of the products in the bespoke post boxes come from small businesses many of which are based right here in the United States and the best part about all of this is you only pay for what you want you'll get a box assigned to you each month based on the quiz you take when signing up and before it's shipped to you you'll get a preview of what comes inside to decide if you'd like to keep it swap it for a different box or skip the month entirely for absolutely no charge you only pay for what you want plus the Box lineup changes every month just look at all the cool stuff I got in my box I can't wait to make some cocktails with this stuff I'm super excited about this and I think you'll like it too so get 20 off your first box by clicking the link in the description box and enter the code mih20 at checkout or go to bespokepost.com mih20 yeah so as you can see I have my Dutch oven here over medium heat we're going to add about two to three tablespoons of butter because butter makes everything better and then when I start to saute these veggies so once our butter is melted we're going in with the veggies again we got red and green bell pepper just because that's what I had in the fridge I suggest you use what's on hand as well if you want this to be extra spicy guys use a little more jalapeno I'm only using one today then we got a little bit of red and green bell pepper we're gonna saute this down for about four to five minutes let them start to caramelize and get some nice color absorb all that butter what I love most about white chicken chilies it comes together a lot quicker than traditional chili still has a lot of great flavor and it's a good change of paste I would call it a sleeper recipe but you guys have been requesting it a lot in the comments so maybe it's not that much of a sleeper but I'm finally bringing it to you hopefully you guys enjoy it let me know in the comments what recipe you want to see next all right so once your veggies get a nice Head Start we're going in with some garlic you can use fresh or this garlic paste you guys see me use all the time you want a nice tablespoon or so of that you don't want to add it too early because garlic has a tendency to burn so after a few minutes go ahead and add in that garlic work that in with your veggies and then we're going to amplify the flavor today with a little better than bouillon chicken base about a teaspoon or so of that keep in mind guys there is a little bit of sodium when I say a little bit I mean a lot of sodium in this product so you don't want to go too heavy on the salt with the rest of your ingredients but it does add a lot of nice concentrated flavor and just takes your chili or your soup or sauce whatever you're making with it to the next level speaking of taking things to the next level I'm going to hit this veggie combination with a little bit of all-purpose seasoning if you don't have this guys use whatever your favorite AP seasoning is at home or just a little salt and pepper you want to layer the flavors into this chili so season as you go taste as you go and adjust the flavor to your preference once you notice that the veggies are getting nice and tender that's when it's time to make our Roux which is going to thicken this chili up so we're going in with three tablespoons of all-purpose flour mix that in and it's going to form like a paste like consistency as you see here you want to cook that raw flour taste off takes about a minute or so basically once you see a form of paste you don't see any white spots from the flower you're probably good to go and at that point we're going in with six cups of chicken broth use the best quality stuff you can find just want to pour it in a little bit at a time so we're gonna add two cups now give that a mix and then add in the rest bring this to a boil and you'll notice that it'll start to thicken up a little bit the cream cheese will add a little thickness as well so once you've had a second to work that in we're gonna go ahead and add in the remaining chicken broth in total there we go at this point I like to go ahead and add in my beans any white beans will work here I like to add them in a little bit early so they can start to absorb the flavor and they get nice and tender this way just going to work that in northern beans any white bean will work bushes makes a really good white chili bean that's what I like to use for this recipe now as for the seasoning we're going in with some Italian seasoning some cumin some chili powder and some smoked paprika all the specific measurements and ingredients will be listed for you in the description box below so don't forget to check that out we just want to bring this up to a gentle boil just season as you go build in flavor along the way all right so once you reach a nice boil we're going to turn the heat down just a little bit give this a mix to combine everything then I'm going in with my green chilies about four ounces maybe six ounces if you really like them mix that in next up we're going to add a little hot sauce whatever hot sauce you like we got some Franks laying around the house so that's what we're going with a nice teaspoon or two of that depending on your spice tolerance Frank's ain't that spicy though so you'll be safe with that and then we gotta add a little worse word in the world sauce about a teaspoon of that as well there we go next up we're going in with four cups of diced chicken again guys you can cook this today of use a little leftover chicken if you're watching this around Thanksgiving leftover turkey works great here as well or just grab yourself a nice rotisserie chicken from the grocery store and make it happen let's give all of that a nice mix then we're going to put the lid on here and let it roll for about 15 to 20 minutes all right so after about 15 minutes this is how we're looking that rotisserie chicken got a facelift absorbing all that deliciousness we got going on in this cast iron Dutch oven now we're going in with some half and half about 1 3 cup of half and half and then eight ounces of cream cheese I like to make sure my cream cheese is room temperature that way it you know melts a lot easier just easier to deal with overall again guys this is optional if you don't want a creamy chili and I don't know what's wrong with you but you can leave this out all jokes aside guys make it how you want it but this is my favorite way to do it so we're going to stir that cream cheese in until it's well combined then we're going to add a little bit of corn our final touch is the seasoning and we got some white chicken chili on our hands perfect for The Fall season great for meal prep as well another Pro tip though guys if you don't want to use the flour you can puree those beans with a little chicken broth and that'll be your thickening agent that'll thicken up the chili for you as well next up we're going in with about a cup of frozen corn you can use canned corn I recommend using whatever you got laying around you're just going to want to allow this to simmer for a few minutes and just Stir It occasionally to make sure that cream cheese Works its way in there oh man this is looking good smells even better I'll tag a couple other chili recipes that I have on the channel we just did the short rib chili not too long ago we got a couple other options for you guys now that the weather's getting nice and cold all right so now Everything Has Come Together beautifully got a real gentle simmer going here look at that that my friends is white chicken chili oh man the only thing left to do is plate this up you can garnish it with whatever you like a little sour cream cilantro tortilla chips I'll show you guys how I like to do mine all right my friends as you can see we have this plated up I'm going to show you guys how I like to garnish it I've got this squirt bottle sour cream we're gonna go down with a dollop of that right here on the side about a tablespoon or so we're also gonna Place some jalapeno slices up against that sour cream add a little bit more spice a little pop of color for texture I'm going to use some of these tortilla strips you can make your own or you can cheat I like to try color for this recipe because the red really pops for us and then last but not least we'll just hit this with a little bit of cilantro for garnish this is the part where I say brace yourself for a trademark money shot say it with me guys looking good and the only thing left to do is to grab my spoon and get in there for a taste test and now for the moment of truth I'm going to go down with just a little bit of lime juice because why the hell not We're Here for a Good Time not a long time and now I have my spoon I'm gonna mix in a little bit of that sour cream make sure we got a sufficient amount of chicken Little Tortilla strip for the perfect bite there we go best job in the world cheers you guys got to give this one a try Sue's messed up making all that damn noise make my recipe for white chicken chili what do you think again that could look good though what's up guys welcome back fall is in full swing and together a lot faster than the traditional version and today you'll be I should wrap it up after that\n"