White Chicken Chili
1 boneless, skinless chicken breast
1 can Creamed Corn
1 (small) can Salsa Verde
1 chicken Bouillon cube
½ cup half & half
1 ½ tsp. Allspice
1 cup shredded Monterrey Jack or Mexican-Blend cheese
Sour cream
Corn chips
Boil chicken breast until tender.
Remove to plate; do not discard water.
When cool, shred with a fork into bite size pieces.
Reserve 1 cup of water in pan; add bouillon cube. Stir until dissolved.
Add creamed corn and Salsa Verde. Stir until blended.
Add chicken and Allspice. Simmer until slightly reduced (about 10 minutes).
Add half & half and shredded cheese. Stir until blended.
Serve with a dollop of sour cream and a handful of crushed corn chips on top.
(I also like to add a sprinkling of the shredded cheese on top to make it look a little more "gourmet".)
Serves 2 – 4.
If the chili is too spicy for your taste buds just add a little more half & half to cool it down. (You can also use 1/2 can of Salsa Verde and gradually increase to taste.) If you are looking to kick up the heat, use Pepper Jack cheese in place of the milder shredded cheese.
