Friday, January 11, 2013

Kitchen Experiments: Cheesy Ranch Chicken Chili

I'm a little bit obsessed (okay maybe a lot) with Chicken Chili recipes and when I see variations I have to try them (see Previous Chili recipe here:
I actually made this a few weeks back for the Dexter Season Finale with the Johnson's but forgot to post it. It is very savory & cheesy plus there is ranch involved, what's not to love? My mom tried it with turkey last week and it was also delicious.

Cheesy Ranch White Chicken

·      2 TBSP butter
·      2 TBSP Extra Virgin Olive Oil
·      3 Boneless, Skinless Chicken Breasts, cut into bite sized pieces, salt and peppered
·      1 medium Yellow Onion, diced
·      2 cloves Garlic, finely minced
·      2 cups Chicken Broth
·      3 cans (15 ounces) Cannellini Beans drained and rinsed.  They can also be called white Kidney Beans
·      2 cans (4 ounces) diced Green Chilies
·      1 tsp Salt
·      1 1/2 tsp Cumin
·      1 tsp dried Oregano
·      1/2 tsp Black Pepper
·      1/4 tsp Cayenne Pepper
·      1 packet (1 ounce) dry Ranch Dressing Mix
·      1 cup shredded Monterey Jack Cheese, plus more for garnish if desired
·      1 cup Sour Cream
·      1/2 cup Whipping Cream
·      1 TBSP chopped fresh Cilantro

Step 2

  1. In a skillet over medium high heat, melt butter in olive oil and brown pieces of chicken in 2 batches. 
  2. Once all chicken is cooked, set aside and lower heat to medium - medium low. 
  3. Sauté onions until soft and translucent, about 2-3 minutes. 
  4. Add garlic and allow to cook slightly.  Make sure to check often, burnt garlic is pretty gross!
  5. Transfer onions and garlic to a pot and add chicken. 
  6. Add in the chicken broth, beans, green chilies, Ranch packet, and seasonings and bring to a boil. 
  7. Reduce heat to low and allow to simmer for 30 minutes. 
  8. Turn heat off and add in the shredded cheese, sour cream, heavy cream, and cilantro and stir to combine. 
  9. I served with oyster crackers and more cheese, yum!

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