Best Kickin’ Chickin’ Chili Recipe

Kickin’ Chickin’ Chili Recipe

To develop this chili, I started with a basic white chicken chili recipe from my mother and added my own twist by including some new ingredients to make it special.

I have frequently been told this is the best chicken chili recipe, and people ask for the recipe all the time.

I have entered a few local fire department chili contests and have placed first for judges’ choice and second for people’s choice. I’m happy to share this chili with you now!

INGREDIENTS

• 6 cups chicken, cooked and chunked
• 4 cans white navy beans, rinsed and drained
• One 4.3-ounce can of mild green chiles
• 3 cans chicken broth, plus extra if needed
• 2 tablespoons chicken base
• 1 ½ cups heavy cream
• 2 packets white chicken chili seasoning (I use McCormick®)
• 4 slices white American cheese (I use Bongards®)
• 4 slices white hot pepper cheese (I use Bongards®)
• 1 cup sour cream dip (I use Top the Tator®)
• 2 onions, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 3 tablespoons sugar
• ⅓ cup flour

Directions

Put all the ingredients in a slow cooker except for the onions, garlic, butter, sugar, and flour.

Caramelize the onions and the minced garlic in the butter. Once they become transparent, add the sugar and cook for about 10 more minutes.

Add the flour to the mixture to make a roux and cook for about 3 minutes, stirring constantly so the mixture doesn’t burn.

Add the mixture to the slow cooker. Cook on low heat for about 3 hours. The chili will thicken as it cooks.

If it gets too thick, add a little more chicken broth and simmer for about 15 minutes with the lid off.