Why serve day-old chicken with rice or potato salad again, when you can make this delicious white chicken chili? Follow this recipe and find out!
This is a great recipe to utilize that leftover chicken from yesterday. Turning yesterday's food into something completely new is not just efficient - why serve day-old chicken with rice or potato salad again, when you can make something objectively more delicious?
Let's get going then! While your smoker is heating up to 350ºF (176ºC), take the time to prep the produce. Slice and dice the veggies, juice the lime, and any other task that will make your life easier down the line. Also, shred the chicken if you haven't already.
Step one: getting started on the chili! Heat some olive oil in a large pot over medium-high heat. Add the diced onion and saute for 4 minutes, then add the garlic and saute 30 seconds longer. Now add chicken broth, green chilies, and season with Dirty Bird HOT and SPG to taste.
Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 15 minutes. In the meantime, drain and rinse the beans in a fine mesh strainer or colander, then measure out 1 cup.
Set the cup of whole beans aside. Transfer another 1 cup of beans to a food processor along with 1/4 cup broth from soup, and puree until nearly smooth. Then add cream cheese to the soup along with corn, whole beans and pureed beans. Stir well, and simmer for 5 - 10 minutes longer.
For the final step, stir the chicken into the soup, alongside fresh lime juice and cilantro. Season with the Beer Can Chicken rub to taste. Serve with your favorite toppings and enjoy!
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