Queso White Chicken Chili
This zesty Queso White Bean Chicken Chili is the perfect comfort food and a cool weather menu staple!
- 2 pounds chicken breast cooked and shredded
- 4 cans Great Northern beans 2 cans mashed, 2 cans whole beans
- 6 cups chicken stock
- 8 oz. Queso cheese shredded
- 2 cups onion diced
- 2 poblano peppers diced
- 2 cans diced green chiles 4 oz. cans
- 2 limes juiced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- ½ teaspoon Old Bay seasoning
- ½ teaspoon dry mustard
- ½ teaspoon pepper
- Sour cream
- Tortilla strips
- More shredded queso!
In a large dutch oven, sauté onion in olive oil over medium heat until softened. Add peppers and garlic and sauté until onions are browned.
Rinse and drain beans. Mash 2 cans of the beans, leave 2 cans whole. (The mashed beans give the chili a wonderful creaminess!)
Add spices, chicken stock and beans; simmer on medium heat for 20 minutes.
Add shredded chicken, chiles and lime juice; simmer for 20 more minutes.
Add queso and stir until cheese is melted.
Top with your favorite fixings!