Not So White Chicken Chili

Returning home from archery this morning, I contemplated what I could prepare with the contents of my fridge. With a good amount of chicken breast available, I considered making white chicken chili, provided I had all the necessary ingredients at home. To my surprise, I didn't, so I had to improvise with what was on hand.

Protein on Top! This turned more into a soup rather than a chili. For this bowl I toasted some French loaf in butter on both sides, and melted a sharp cheddar blend on top. Diced up the cheese toast and put it in the bottom of the bowl and placed the chili / soup on top.

• 3-4 Chicken Breasts, diced into uniform chunks.

• 1 White Onion, diced

• 1 Can Pinto Beans, drained

• 1 Can RoTel Original Diced Tomatoes and Green Chilies

• 32 oz Jar Zoup Bone Broth, Spicy Chicken

• 1 Dried Ancho Chili

• 2-3 Tablespoons of Olive Oil

• Salt

• 1-2 Tablespoons of Butter

• Several Tablespoons of Flour

• Herb Mix - (1 tsp Italian Herbs Mix, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Smoked Paprika, 3 tsp Cumin, 1 tsp Salt)
  

In a Dutch oven or pot over medium heat, add olive oil and diced chicken, browning on all sides. I browned the chicken in three separate batches to prevent overcrowding. Once browned, remove the chicken and set it aside in a bowl.

Add butter to the remaining oil. After the butter melts, add diced onion. Cook until the onion becomes translucent, then sprinkle with flour, stirring until the flour browns. Once browned, add a can of RoTel, stir, and then add pinto beans. Mix the RoTel and beans, then return the chicken to the pot. Add the herb mix and stir well. Pour in the bone broth and add the dried ancho chili, bringing the pot to a simmer for 3-4 minutes while gently stirring. Cover the pot, reduce the heat to low, and let it cook for 20 minutes. (I prefer to let it sit in the Dutch oven with the lid on for 20-30 minutes to enhance the flavors)

Serve with crackers, toast, shredded cheese, and/or sour cream.

Enjoy!

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