Ingredients:
- 1 to 1 1/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes, or ground chicken or turkey
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar white chili starter
- Tortilla chips, chopped fresh cilantro and sour cream for serving
Directions:
Season the chicken with salt and pepper.
Stovetop method: In a Dutch oven over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Return all the chicken to the pot, reduce the heat to medium-low and add the white chili starter, stirring to scrape up the browned bits. Cover and simmer for about 15 minutes.
Slow-cooker method: In a fry pan over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Transfer the chicken to a slow cooker and add the chili starter. Cover and cook on high for 2 hours according to the manufacturer’s instructions.
Ladle the chili into warmed bowls and serve immediately with tortilla chips, cilantro and sour cream. Serves 6.