Carroll Shelby White Chicken Chili
Cozy up with a comfy bowl of tasty White Chicken Chili! Comfort in a bowl.
Ingredients
- 6 cups cooked Chicken shredded (I used 1 whole Rotisserie Chicken)
- 4 14.5 oz cans Cannellini (White Kidney) beans, drained and rinsed
- 1 10 oz can Ro-Tel, mild diced tomatoes and green chilies
- 2 10.5 oz cans Chicken Broth
- 1 10.5 can of Water, use can from Chicken Broth
- 2 3 oz White Chili Kit packages (Carroll Shelby's brand)
- Pepper to taste
- Cilantro to garnish
- Sour Cream to serve
Instructions
*If you prefer your chili to be hot add both Cayenne pepper packets and both dried Jalepeno packets from the chili kit, otherwise add to taste and preference or leave out completely.
- In a large stock pot add all ingredients.
- Heat on high until bubbling (about 10 min) stirring occasionally, then reduce heat and simmer for 20 minutes.
(If adding Salt to taste, remember the content of Salt in the Chicken Broth and go easy)
Notes
Serve with Tortilla Chips, over Rice or packed into a soft tortilla for a loaded Burrito. Top off with Sour Cream and fresh Cilantro if desired.
