Cincinnati White Chicken Chili
Ingredients
- 1½ lb chicken tenderloins, cut into ½-inch pieces
- ¼ cup butter
- 2 onions, chopped and divided
- 2 jalapeño peppers, seeded and chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- ⅓ cup chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded colby-Jack cheese, divided
- 1 (16-oz) pkg spaghetti
- 2 (15-oz) cans great Northern beans, drained and rinsed
Instructions
- Season chicken lightly with salt and pepper. Melt butter in a Dutch oven over medium-high heat. Add chicken, 1 chopped onion, jalapeños, and garlic; cook, stirring occasionally, until chicken is done.
- Stir in broth; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Stir in cream, cilantro, and cumin; simmer 10 minutes or until slightly thickened.
- Gradually add sour cream and 1 cup cheese, stirring until cheese is melted.
- Meanwhile, cook spaghetti according to package directions; divide among 6 plates. Top with chicken mixture, beans, 1 cup cheese, and 1 chopped onion.
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