A comforting bowl of White Chicken Chili, featuring Goya beans for robust flavor. This "Big Game Chili" recipe includes shredded chicken, a creamy bean purée, fire-roasted green chilis, and a blend of spices, perfect for a cozy meal.
1. Dice a Yellow Onion and Chop a head of Cilantro, set aside.
2. Shred a Rotisserie Chicken, you can use any kind of chicken here. You’ll need 2.5 cups.
3. To a blender or food processor add: 1/2 cup @goyafoods Dark Kidney Beans, 1/2 cup @goyafoods Pinto Beans, 1/4 cup Chicken Broth. Purée until almost smooth, set aside.
4. Sauté the Yellow Onion in 1 tbsp Olive Oil for 4 minutes, add 1 tbsp Minced Garlic and sauté for 30 seconds.
5. Add: 29 oz Chicken Broth, 7 oz Fire Roasted Green Chilis, 1/2 tsp Smoked Paprika, 1/2 tsp Cayenne Pepper, 1/2 tsp Dried Oregano, 1/2 tsp Cumin, 1/2 tsp Roasted Coriander, 11 oz @goyafoods Dark Kidney Beans, 11 oz @goyafoods Pinto Beans. Simmer for 15 minutes, uncovered.
6. Add: Bean Purée, 8 oz Cream Cheese, 10 oz Corn, 2.5 cups Shredded Chicken. Simmer for 10 minutes.
7. Stir in 2 tbsp Lime Juice and 2 tbsp Chopped Cilantro.
8. Serve in a bowl with: Shredded Mozzarella Cheese, Chopped Cilantro, Tortilla Strips, Sliced Avocado.
9. Enjoy!
