Cheesy White Chicken Chili
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This is another original recipe in our house. We got the idea when we tasted a white chicken chili at a cook-off a couple of years ago. Unlike most of the recipes for this chili, this one did not have the white beans.

This was my first try at a white chili. It turned out a little more cheesy that I had in mind. But it also turned out very good! We ate the whole batch in a couple of days. Next time I am going to try the variations below the original recipe.

3 chicken breast (~ 4 cups)
1 large sweet onion, rough chopped
2 cloves garlic, minced
4 tbls butter
1 (4oz) can hot green chiles
2 tbls red pimentos
1 cup tomato juice
1 1/2 cups half and half
3 cups whole milk
1/2 cup dry white wine
1 tsp chicken base (or bouillon powder)
1/2 lb Velveeta cheese
1/4 lb cheddar cheese
1/4 cup sour cream
1/2 tsp kosher salt
1/4 tsp black pepper

Simmer the chicken breast until just barely cooked through. Better to be a little undercooked, than over cooked, as it will finish cooking as you put the chili together. Remove the chicken from the bone, and cut up in to bite sized pieces that will fit on a spoon.

Heat a large pot over medium heat. Melt the butter, and saute the onions and garlic until they are tender. Add the green chiles and pimentos, and continue cooking for another minute. Add the tomato juice, half & half, milk, and chicken base. Cook until the liquids come to a simmer. Add the cheese and sour cream, and stir until the cheese is melted. Stir in the wine (if you add the wine with the other liquids the milk may crudle). Add the cooked chicken. Season with salt and fresh ground black pepper.

Simmer over low heat for 20 minutes. Remove from the heat, and stir in the cilantro just before serving.

Variations to Try: Substitute Monterey Jack cheese for the Velveeta (possible use the Velveeta in place of the cheddar).