There’s nothing more comforting on a cold day than cozying up with a warm bowl of deliciousness! So we decided to whip up White Chicken Chili with MustKetch to make through this fall and winter. Check out the recipe and prepare to be amazed!
4 medium skinless, boneless chicken breasts
4 cups of chicken stock
1/2 cup MustKetch Smoke
1 cup sour cream
1 clove garlic (minced)
1 medium onion (diced)
1 (15-oz.) can of white beans (drained)
1 (4- oz.) can of diced green chilis (with liquid)
1 tsp. dried oregano
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
1 tsp. ground black pepper
Fresh chopped cilantro to garnish
Shredded cheddar cheese to garnish
- Add chicken to a 4-quart, heavy-bottom Dutch oven or stockpot over medium heat/ Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
- Add sour cream and stir well.
- Add garlic and onion to the stockpot, followed by MustKetch, white beans, green chilis, dried oregano, cumin, chili powder, and salt and pepper. Taste flavor and adjust to your preference.
- Serve with shredded cheddar cheese and chopped, fresh cilantro. and tortilla chips!