White Chicken Chili for a Crowd

My White Chicken Chili for a Crowd is a delicious dish to prepare for larger gatherings or parties, especially on an upcoming holiday weekend.  A slow-cooker of chili simmering in the kitchen is something I adore and super easy to prepare and not to mention, loaded with tasty ingredients.

Roasting your own chicken is something I do recommend because you can control the moisture of the meat and flavorings.  However, if you’re in a hurry — rotisserie chicken from the store will do a similar job, just make sure you buy it from a good source.  Adding shredded chicken to sauteed onions gives off an aroma that can’t be beat and when you begin to layer in the additional seasonings, it will permeate the room with deliciousness.

Canned green chilies, frozen corn and canned white beans are all staples in my home and make a great addition to this chili.  Pureeing one can of beans is the secret to thickening this chili recipe, and a big dollop of whipped cream cheese finishes it off with a velvety texture that makes it worth going back for a second bowl.

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Ingredients

2 whole chickens, cut into six pieces

1 tablespoon salt

2 teaspoons onion powder

2 teaspoons smoked paprika

2 teaspoons dried oregano

1 teaspoon black pepper

1 white onion, diced

12 ounces canned diced green chilies

1 pound frozen corn, undefrosted

4 – 14 ounce cans white beans

4 ounces whipped cream cheese

olive oil for cooking

(Serves 12-15)

To Prepare:

1. Preheat oven to 400 degrees.  Remove chicken from any packaging and pat dry with paper towels.
2. In a small bowl, combine salt, onion powder, paprika, oregano and pepper.  Sprinkle 1/4 of seasoning over chicken and drizzle with olive oil.
3. Roast in the oven for 60 minutes.  Remove chicken from oven, cool and shred (removing all skin and bones).
4. In a crock pot insert or large pot, add 1 tablespoon olive oil and onions.  Saute for 3 minutes, then add cooked chicken, stir.
5. Add remaining seasoning, green chilies, corn and 3 cans of white beans, stir.  Puree remaining can of beans in a food processor or blender and add to pot.
6. Cook on low for 5-6 hours and add cream cheese.  Stir to combine and ladle into bowls.  Enjoy!