RACHAEL RAY WHITE CHICKEN CHILLI RECIPES

Steps:

• Place all ingredients except the corn chips in a crockpot
• Cook on high until the cheese is melted
• Chili may also be cooked on the stovetop over medium-high heat until cheese is melted
• When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken
• Garnish with more chips, cheese and/or sour cream and serve

Steps:

• Heat oil in a large pot or Dutch oven over medium-high heat
• Add chicken and break the chicken up into very small pieces using a wooden spoon or potato masher
• Cook until browned and cooked through, about 5-6 minutes
• Once chicken is brown, add onion, celery, jalapeño and garlic, and season with salt and pepper
• Cook veggies until soft, about 4-5 minutes, then add cumin, coriander and chili powder
• Cook until toasted and fragrant, about 2 minutes
• Deglaze pan with beer and scrape up all the flavorful bits from the bottom of the pan
• Add green chilies and corn, and stir to combine
• Drain and rinse the beans
• Mash 1 can of beans to a thick paste
• Add mashed and whole beans and stock to the chili, and stir to combine
• Bring to a bubble then reduce the heat to low
• Cook for 15-20 minutes so flavors can combine
• Remove from heat and serve in bowls, topped with avocado, cheese, scallions and crushed tortilla chips
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