I typically avoid making soups and chilis during the summer months. However, I made an exception a few weeks ago when I came across a recipe I really wanted to try. I crossed off an item on last month’s menu and, on a day when we hit 108 degrees, I made this chili. Despite the incongruent temperature outside, I’m so glad I did! It was incredible.
The “ranch” in the name of this chili does not refer to ranch seasoning or ranch dressing. It refers to King Ranch Chicken Casserole (a dish made by layering shredded chicken, tortillas, cheese, tomatoes, and chilies). This casserole is named after the famous King Ranch in South Texas. It’s basically what you’d get if King Ranch Chicken Casserole and White Chicken Chili had a baby. You don’t want to miss out on its amazing flavor!
Ingredients
(Adapted from this recipe.)
- 1 tablespoon vegetable oil
- 8 oz. mushrooms, thinly sliced or finely chopped
- 1 small red onion, chopped
- 1 lb. ground chicken
- 8 oz. cream cheese, softened
- 1 white chicken chili seasoning packet
- 1 can fire roasted diced tomatoes and green chilies
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 can (15 oz.) great northern beans, drained and rinsed
- Tortilla strips or crushed tortilla chips (optional)
- ¼ cup finely chopped cilantro (optional)
Useful supplies for this recipe
- Dutch oven – A durable Dutch oven is essential in my kitchen. I have two: one that is enameled cast iron and one that is stainless steel. For everyday cooking, I prefer the latter because it is lightweight and easy to clean (dishwasher safe).
- White chicken chili seasoning packet – Filled with herbs and spices (such as cumin, chili pepper, oregano, and garlic), this packet has a bit of a kick to it and makes seasoning this chili a breeze!
- Fire roasted diced tomatoes and green chilies – Instead of the bright, sharp flavor of traditional diced tomatoes and green chilies, these fire roasted ones have a deeper, slightly smokey flavor. These are responsible for a lot of this chili’s flavor.
Instructions
Heat a Dutch oven or large pot over medium-high heat. Add the oil, mushrooms, and onion. Stir and cook for about 5 minutes, until the mushrooms start to lightly brown and the onions soften.
Add the chicken and cook for 7 to 8 minutes, breaking the chicken apart as it cooks. Once thoroughly cooked, reduce the heat to medium and add the cream cheese. Stir until well combined. Stir in the chicken chili seasoning packet, fire roasted diced tomatoes and green chilies, chicken broth, cream, and beans. Continue heating over medium, stirring occasionally, until it reaches a gentle simmer.
Serve immediately and, if desired, garnish with crushed tortilla chips and chopped cilantro. Yield: 6 servings.
Notes
Don’t let the nondescript appearance of this chili fool you. I tend to associate white with mild or even bland flavors, but this is the opposite. It is bursting with flavor. We absolutely loved this chili’s just-right spice, subtle smokey flavor, and rich, creamy broth.
If you can’t find fire roasted diced tomatoes and green chilies, then you can use a can of regular diced tomatoes and green chilies. This will alter the flavor a bit, but it will still taste good. I chose to use great northern beans because they are a medium-sized bean with a mild flavor, but you can also use another white variety such as cannellini or navy beans.
After making this initially last month, I made it again about two weeks ago. No one complained that we were having it again so soon. In fact, my eldest had seconds both times I made it. I’m glad they like it because it only took a couple of bites for me to decide this would be a regular feature on our fall and winter menus!
What new soups and chilis have you tried this fall?
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