Name: White Chicken Chili
Ingredients: 2 lbs. Boneless, skinless chicken breast or thigh, diced into 1-inch cubes OR, one Lepp’s fully roasted chicken, meat pulled off the bone and diced (see note); 1 large onion, diced; 1 red pepper, diced; 2 cups frozen corn or 1 tin corn, drained; 1 Tbsp. minced garlic; 1 Tbsp. taco seasoning (see note) OR 1 Tbsp. Spanglish Asadero Hatch Chile Verde Seasoning PLUS 1 tsp. Smoked paprika (Spanglish Asadero is a favorite Mexican seasoning line at LFM); Salt and pepper, to taste; 1 tin diced green chilis (do not drain); 1 cup salsa verde; 2-3 cups Lepp’s chicken broth, or homemade, or chicken broth made using Major’s chicken base (2 cups make a chili, 3 cups make it more of a soup); ½ pkg of a 250 gram Cream cheese, room temperature, and cubed; Toppings: Sour cream, grated cheddar cheese, diced green onion, cilantro, sliced avocado

Description

This recipe is one of my favourites. To make it, combine all the spices, place the mix in a labelled jar, and use it whenever you need taco seasoning.

Ingredients

Scale

3 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp smoked paprika; you can use regular paprika if you don’t have smoked

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dried oregano

1 tsp salt

1/2 tsp black pepper

1 tsp red chili flakes (optional, if you like heat)

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