KATIE'S TAKE ON KENNEDY'S WHITE CHICKEN CHILI

KATIE'S TAKE ON KENNEDY'S WHITE CHICKEN CHILI image

Yield 6

Number Of Ingredients 20

Katie's take on Kennedy's award-winning chicken chili
3 limes, juiced and zested
1/2 cup tequila
1/2 tsp cayenne pepper
3-16 oz. cans of great northern beans*
2 lbs. boneless skinless chicken thighs, cut into 1/2 cubes
2 large onions, chopped
5 cloves of garlic, minced
1 tbsp olive oil
2 tbsp + 1tsp cumin
1/4 tsp ground cloves
1 large bay leaf
1 tbsp dried thyme
1 bag frozen corn (16 oz), though fresh would be delicious
1 or 2** chipotle peppers in adobo sauce, roughly minced
4-5 cups chicken stock
2 cups grated Monterey Jack, divided
2 tbsp sour cream, plus more for topping
1/4 cup heavy cream
chopped green onions (optional)

Steps:

Combine lime juice and zest, tequila, 1 tsp cumin, and cayenne pepper with chicken and marinate at least 30 minutes and up to 3 hours. Heat oil in stock pot. Add onion and sauté for about 10 minutes until translucent, but not brown. Add garlic for 30 seconds, then cumin, thyme, bay leaf, and cloves and continue to sauté for another minute till fragrant. Add stock, beans, corn, chipotle peppers, and bring to a boil. Add chicken with marinade, bring bring to boil. Reduce heat and simmer for about 20 minutes more. Stir in sour cream, heavy cream, and 1 cup grated cheese till just heated through. Salt and pepper to taste. It stays very loose, so don't expect a super thick chili-add finely crushed corn chips or toss in some grits if you want it little more thick, and finish cooking accordingly. Serve with remaining cheese, chopped green onions, sour cream, and chips. Good out of the pot, stellar the second day, etc, etc, etc. * Try swapping in black beans for some of the great northern. * * The chipotle peppers are the key ingredient, but they are extremely hot. Start with one and add more plus the sauce in small amounts to your taste-trust me, I've almost ruined a couple batches of this stuff with too much chipotle.