White Chicken Chili
Makes 5 cups
  • 4 tablespoons olive oil, divided
  • 2 pounds boneless skinless chicken breast, cut into ½-inch cubes
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 cups water
  • 1 package Carroll Shelby’s® White Chicken Chili Kit
  • Sliced avocado, sour cream, shredded Colby-Jack cheese blend and fresh cilantro, for serving
  1. HEAT 2 tablespoons oil in a 4-quart Dutch oven over medium-high heat. Working in batches, brown chicken, stirring occasionally, 2 to 3 minutes. Remove chicken using a slotted spoon.
  2. ADD remaining 2 tablespoons oil and onion and bell pepper. Cook, stirring occasionally, until softened and starting to brown at the edges, 7 to 10 minutes.
  3. ADD water, spice packet, masa packet, and jalapeño and bell pepper packet, stirring to combine. Return browned chicken to pan; bring mixture to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 15 minutes.
  4. UNCOVER and continue to simmer on low to medium heat for an additional 15 minutes or until chili has a thicker consistency. To fix it mild, omit cayenne pepper. To fix it hot, stir in cayenne pepper packet to desired taste. Serve with avocado, sour cream, cheese and cilantro.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/how-to-build-the-ultimate-chili-bar/