I found this “white lighting chicken chili” mix at the local QFC (a supermarket in WA) and thought it’d make a fun base to start a yummy a two-day chili from. It was nom, so very nom.
Ingredients
- 1 pkg chicken chili mix (see below for details on what’s in it)
- 4 1/2 cups water
- 2 1/2 cups chicken broth (homemade is awesome, but unnecessary)
- 1 1/2 cups cooked chicken (I used just over 1 lb boneless skinless breast, see prep below)
- 1 4oz can of chopped green chilies
- 3-4 tablespoons of Old Bay seasoning
- 2-3 tablespoons thyme
- 1/4 cup pepperjack cheese, grated
- Heat skillet over med-high heat. Test heat by using the Lidenfrost effect or until a droplet of water skitters across the surface of the pan.
- NOTE: Sear the chicken breast. This takes between 15-60 seconds per side (depends on the size of the chicken). When done, there should be a 2mm layer on each side.
- Set aside for a few. Quickly wash the skillet and return to heat. Return chicken to skillet and cook slowly on med-low until done (slightly browned on the outside, not pink on the inside).
- Cut chicken into approx 1″ cubes.
- Combine bean mixture and water in a 6 qt. pot/soup kettle/crock pot.
- Bring to boil, then cover, reduce heat and allow to simmer for 1 hr.
- Add chicken, spice packet and veggie packet and green chilies. (If you’re making this from scratch – cook onions, carrots, and garlic until tender and golden brown prior to this step.)
- Return to boil, then cover, reduce heat and allow to simmer for another 2+ hrs. (NOTE: Recipe calls for only 30 min, but at this time, it was more soup-like than chili-like, hence the additional time.)
Soup Packet contents and spices:
White beans, pinto beans, carrots, onions, parsley, sea salt, garlic, celery seed, turmeric.
Prep:
Mix Old Bay seasoning and Thyme. Coat chicken lightly in the mixture.
Cook!:
Serve:
Ladle into a bowl and garnish with some of the grated pepperjack cheese.
Serves 2-4.
* For a bit of a kick, add one chipotle chili when you add the chicken and other spices.





