Let’s face it. Even for a fun get together, menu-planning adds stress. Creative ideas that please the crowd, serve well, and don’t step on the toes of other dishes offer a challenge. But in Pure Prairie Poultry® Style, we say, “bring it!”
If it’s a crowd-pleaser you’re looking for on Super Bowl Sunday, look no further than this delicious white chili alternative to traditional red fare, Wisconsin Chicken Chili. Enough to warm fingers and toes while the weather is still chilly (pun intended), this dish is sure to get partygoers talking.
This family favorite, and maybe soon to be yours, was inspired by Ray and Ben, a father-son duo who are Pure Prairie Poultry® farmer partners from the great state of Wisconsin (see their farm story here). Coming to you from America’s Dairy State, this dish wears a cloak of pure indulgence, that’s really not. A healthier alternative to snacks with empty calories, it’s both filling and jam-packed with quality, whole ingredients, not to mention amazing flavor. Wow. Give it a try!
After trying it ourselves, we can honestly say this dish is both hearty AND checks all the boxes. It’s:
- Easy to make ahead and keep warm in a crockpot.
- Simple to double for a bigger crowd.
- Mug-worthy to serve. Who wouldn’t like to warm their hands around an easy-to-hold cup this time of year?
- A no-brainer to store leftovers in freezer-friendly containers, for convenient meals during the week.
- Easy to serve along tasty sides. We love the idea of cornbread or corn muffins for a sweet and savory combo. Or, if you’re more of a chip fan, nachos, tortilla chips, and queso served alongside are also fantastic choices!
With limitless flavor, this Wisconsin Chicken Chili is sure to get your Super Bowl crowd cheering for the win! Even if their team doesn’t.
INGREDIENTS:
2 Tbsp. Olive Oil (4 Tbsp. if adding extra veggies)
1 Large Onion, chopped
3 Cloves Garlic, minced
4 – 6 Green Onions, tops included, sliced, and divided
4 Tbsp. Butter
4 Tbsp. Flour (or if wanting Gluten free add 2 Tbsp. of cornstarch, mixed with cold water first)
1 tsp. Salt
1 tsp. Ground Cumin
1 to 1 ½ tsp. Chili Powder
¼ tsp. Cayenne Pepper
1 ½ Cups Chicken Stock (double the chicken stock when adding extra veggies, or if prefer a brothy consistency)
1 Cup Heavy Cream
4 Cups Cooked Chicken, shredded. Can use breasts, drumsticks, and thighs; thighs will add flavor. For a time-saver, use a whole rotisserie chicken (shredded)
2 (4 Ounce) Cans Green Chiles
2 (15 Ounce) Cans Navy Beans, rinsed
1 Cup Crème Mexicana Agria or your favorite sour cream
1 Lime
1 Cup Queso Fresco Cheese (shredded) for serving
Optional:
6 – 8 Stalks of Celery, diced and 6-8 Carrots, diced
STEPS:
- Heat oil over medium heat in a large, heavy bottomed stockpot or Dutch oven.
- Add onion (celery and carrots if using) and sauté until tender. Add fresh garlic in the last 1-2 minutes and heat until fragrant.
- Add half of the sliced green onion and cook for 1 minute more.
- Add chicken stock and heavy cream to the pot and bring all to a simmer.
- In a separate small saucepan, add butter, flour (or cornstarch), and spices. Cook until mixture starts to bubble.
- Add this mixture to the stockpot and stir.
- Add chiles, rinsed beans, chicken, and sour cream to the stockpot and stir.
- Continue cooking over low heat for a minimum of 30 minutes.
- Just before serving, add a squeeze of fresh lime juice.
Serve with extra toppings like chopped green onions, cooked, buttered corn kernels, shredded queso, corn chip strips, or oyster crackers. For an even more south-of-the-border feel, also feature a lime-inspired beverage.
Whichever way your chili rolls, we’d love to hear more! Don’t forget to take a photo of your spread and leave feedback on this delicious white chili twist, on our Pure Prairie Poultry® Facebook Community page. Until then, Super Bowl Party-on, peeps! Enjoy.
