Recipe courtesy of Sunny Anderson
Sunny's White Chicken Chicken Chili
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 6 to 8 servings
Game day eats means chili must happen at some point for me and I actually love to make this whether there’s a game on or not. I tend to like chili with both ground meat and shredded meat so combining them hammers home why I truly love to cook; I get to do it my way. I finish this off with fresh toppings to go with the deep flavors of the dark meat and smoky chili powder and serve it with a cold beer.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 6 to 8 servings
Ingredients
Chili:
Toppings Bar Options:
Directions
- Build and simmer. Heat the oil in a Dutch oven on medium-high. When it begins to swirl, add the onions, cumin, chili powder, thyme, pepper flakes and salt and pepper. Stir and cook while the onion sweats and becomes tender, 5 to 7 minutes.
- Add the ground chicken and garlic and move around a bit. If needed, add more olive oil to the pot so the chicken doesn’t stick. Stir to break up and heat until cooked through, 5 to 7 minutes.
- Add the shredded chicken and stir to combine. Add the beer, then pour in enough chicken stock to just cover the contents by half an inch. Lower the heat to a simmer and cover to cook for 20 more minutes.
- Stir in the crema. Serve with toppings of your choice.
