Recipe: White Chicken Chili

I normally don't cook from a box, but I make an exception for Carroll Shelby's chili kit. I've been using the regular kit for a while now, and was thrilled to see they recently came out with a White Chicken Chili variety.



All you need is the kit, 1-2 pounds of cut up chicken breast or ground chicken, a beer, and a can of some kind of white bean. I'm using pinto. Saute the chicken in a big pot until cooked through.



The box calls for 3 cups of water, but I use a bottle of beer (any kind will do) and then fill the bottle halfway with water and use that.



Also, add in the spice, masa and jalepeno peppers packets at this time.



Bring the whole thing to a boil, then lower the heat and cook, covered for 15 minutes. Uncover, and cook on low for another 15, adding a can of drained beans with ten minutes to go.



I served with some fresh-shredded extra sharp cheddar, some leftover leeks, a dollop of fat free sour cream and fresh-baked corn bread.



Perfect for a cold winter night.