Sunny's White Chicken Chicken Chili
- Level: Easy
- Yield: 6 to 8 servings
- Total: 50 min
- Active: 50 min
Ingredients
Chili:
2 tablespoons olive oil, plus more if needed
1 cup finely chopped white onions
2 teaspoons ground cumin
1 tablespoon ancho chili powder
8 to 10 sprigs thyme, finely chopped (stem ok if flimsy)
Pinch of crushed red pepper flakes, or to taste
1 teaspoon kosher salt
Freshly ground black pepper
1 pound ground chicken, preferably dark meat
4 cloves garlic, thinly sliced
1 whole rotisserie chicken, shredded
One 12-ounce bottle pilsner beer, I like Corona here
2 cups chicken stock, plus more if needed to top off
1/2 cup Mexican crema
Toppings Bar Options:
Lime wedges
Avocado slices or chunks
Cilantro leaves
Finely chopped white onions
Mexican crema
Crumbled cotija cheese
Shredded Cheddar, Jack, etc
Tajin seasoning
Green and red salsa
Pickled jalapeños
Corn nuts
Sliced green and red jalapeños and/or Fresno chiles
Chopped red onions
Rinsed and drained black beans
Tortilla strips or chips
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.