We used Carroll Shelby’s White Chicken Chili Kit and boneless chicken breasts to make a satisfying and savory White Chicken Chili that’s packed with plenty of flavor. Make it ahead of the busy week with just the amount of spices your family likes, let the flavors deepen, and serve it up fast to feed your family.
White Chicken Chili
Makes 5 cups
Ingredients
- 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 (3-ounce) package Carroll Shelby’s White Chicken Chili Kit
- Garnish: sliced avocado, sour cream, shredded Colby-Jack cheese blend, fresh cilantro
Instructions
- In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, brown chicken, stirring occasionally, 2 to 3 minutes. Remove chicken using a slotted spoon.
- Add remaining 2 tablespoons oil to skillet; add onion and bell pepper. Cook, stirring occasionally, until softened and starting to brown at the edges, 7 to 10 minutes more.
- Add 3 cups water, spice packet, masa packet, and jalapeño and bell pepper packet, stirring to combine. Return browned chicken to skillet; bring mixture to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 15 minutes.
- Uncover and add cayenne packet (if *fix it hot* desired). Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until chili thickens and chicken is fully cooked and tender, about 30 to 35 minutes more. Serve with avocado, sour cream, Colby-Jack cheese, and cilantro, if desired.
