We had this at a popular restaurant several years ago. It was new and different and we loved it! As it turns out it was rotated off the menu so I came home and started my own copy cat recipe. On a quick trip to a store for something I found a McCormick seasoning for it. I followed their recipe and after many experiments came up with my own simple, restaurant tasting version. Hope you enjoy it as much as we do. This is fabulous any time of year. Especially Fall/Winter.
Jens’ White Chicken Chili
1 pkg boneless, skinless, Chicken Breast or Thighs about 2 – 3 lbs.
2 Cans Great Northern or Navy Beans do not drain
1 can Diced Green Chili’s
2 cups heavy cream
1/2 cup shredded mozzarella Cheese + extra for garnish
4 Tablespoons chopped Green Onion (if desired).
Update: 1 – 8oz box cream cheese
1/2 – 8 oz block grated pepper jack cheese
This makes it super creamy. We also added 2 cans cannelli beans. It turned out so good we’re making it an option to the regular recipe.
In large dutch oven style pan, cook chicken until golden on both sides over medium heat. Remove from pan. Cut or shred chicken to bite size pieces approx 1/2 in. Return Chicken to pan. Add diced Green Chili’s and beans with liquid. Mix 2 season pkg with 2 cups heavy cream. Add Cream cheese and grated pepper Jack cheese. Add to pan. Simmer on medium low 10 minutes. Stir occasionally. add 1/2 cup mozzarella cheese. Once cheese melts serve piping hot, garnish with chopped green onions and extra cheese if desired. Keeps well in freezer I recommend a double batch. (One to eat today, one for an easy frozen meal later.)