I love chili. It is the perfect fall food. It sticks to your ribs, it warms you through and through, and it is delicious. There are so many variations and you can customize it to fit you. It can be healthy, it can be sweet, it can be super hot. It can be mild
Every year, my church has a soup & chili cookoff. I’m not uber-competitive by nature, though I will smack talk with some of the people I love the most. (I’m looking at you, Mike Kjar!)
What I do love is making chili for others to eat There’s always the chili that has as many hot chili peppers possible that makes your nose run and a thin layer of sweat to cover your forehead. There are tomato-based chilis with tons of beans, Texas-style con Carne chilis, and white bean chilis.
I’m known for my smoked brisket chili – which is amazing and has won an award at every chili cookoff I’ve entered it in. This year, I wanted to do something a little different. My cousin Jill makes a great white bean chicken chili and I wanted to play around with it a little to see what I could do. My son Ben loves this chicken chile relleno soup I make… what if I combined them. And that’s where this recipe comes from.
And I won a trophy! “Most Unique Chili”. Even better than the award, I brought about 8 quarts of chili and left with none. And that is the best compliment I can ever receive.
I’m already coming up with ideas for next year’s chili.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 tbsp butter
- 3 cups diced onions 2 large onions
- 6 cloves garlic minced
- 3 cans white cannellini beans drained
- 3 cans garbanzo beans drained, chickpea
- 4 lbs rotisserie chicken
- 16 ounces roasted chiles (hot or mild, your preference)
- 4 Serrano Chile Peppers diced
- 2 tablespoons chipotle chile powder
- 3 Tablespoons Penzey's Salsa and Pico Seasoning
- 2 teaspoons cayenne pepper
- salt and pepper to taste
- 6 cups Better Than Bullion Roasted Chicken stock divided (6 cups of water, 2 Tablespoons of soup base)
- 2 can sweet corn
- 16 ounces cream cheese cut into cubes
- 2 lb shredded cheddar cheese divided
- favorite hot sauce optional
- sour cream optional
- habaneros sliced, optional
Ingredients
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- In a large pot, melt butter. Sauté onion and garlic over medium heat, until tender.
- Add beans, shredded chicken, chilies, corn, and seasonings.
- Add 4 cups of chicken stock. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil).
- Add 2 cups of broth, cream cheese and three cups of the cheddar cheese to a blender and blend until smooth. Add to the pot with the rest of the ingredients Simmer for 10 minutes on the lowest setting possible so dairy doesn't separate.
- Top with remaining cheese, preferred hot sauce, sour cream, and sliced habaneros.
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