Tailgating Chicken Chili
A hearty, flavorful chicken chili with creamy half and half, tender beans, and spicy chilies, perfect for tailgating or casual gatherings with a smoky, cheesy kick.
Ingredients
- 1/2 lb dried navy beans ⓘ
- 1 large chopped onion ⓘ
- 4 oz unsalted butter ⓘ
- 1/2 tsp salt ⓘ
- 3/4 cup chicken broth ⓘ
- 2 cups half and half ⓘ
- 1 tsp Tabasco ⓘ
- 1 1/2 tsp chili powder ⓘ
- 1 tsp cumin ⓘ
- 1/2 tsp white pepper ⓘ
- 2 (4 oz) cans drained and chopped chilies ⓘ
- 5 skinless boneless chicken breasts ⓘ
- 1 1/2 cups grated Monterey Jack cheese ⓘ
Instructions
- Soak the navy beans overnight in cold water, then drain.
- Pour beans into a pan and cover with 2 inches of cold water, then simmer until tender and drain.
- Sauté chopped onion in 4 tablespoons of butter until soft.
- Melt remaining butter in a separate heavy pan.
- Stir in cooked onions, then add chicken broth and half and half, whisking constantly.
- Bring to a boil and simmer for 5 minutes.
- Stir in Tabasco, chili powder, cumin, salt, and white pepper.
- Add cooked beans, drained chilies, chicken breasts, and grated Monterey Jack cheese.
- Simmer, stirring occasionally, for 20 minutes.
- Stir sour cream into the chili before serving.
Nutrition & Diet Analysis (per serving)
715
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).