Mary Anne’s Big Game White Chili - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Big Game White Chili

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You’ll score a touchdown for sure during the Big Game when you serve this award-winning White Chili to your family and friends. You can put it on early in the afternoon and it’s ready-to-serve at half-time. Jenny White, of Ponca City, served this recently at a Relay for Life Chili Cook-off and walked away with the People’s Choice award.

1 1/2 -2 pounds boneless, skinless chicken breasts or thighs

Extra-virgin olive oil

3 cans (15.5 ounces each) Great Northern beans

2 cans (15-ounces each) whole kernel sweet corn, drained

1 (10-ounce) can Rotel Diced Tomatoes and Green Chiles, do not drain


1 package

taco seasoning

1 can cream of chicken soup

1 cup low-sodium chicken broth

1 small (8-ounce) container sour cream

1 block Monterey Jack cheese, cubed

Chopped green onion, optional

Sour cream, for garnishing, optional

Shredded Monterey Jack cheese, for garnishing, optional

  • Preheat oven to 350 degrees F. Place chicken breasts and/or thighs on a baking sheet. With a pastry brush, lightly brush chicken with olive oil and sprinkle with salt and pepper. Bake for approximately 35 to 45 minutes, or until a digital thermometer reads 165 degrees F. Remove and shred or cut into 2-inch cubes.
  • Place chicken and the rest of ingredients, except green onion, sour cream, and shredded cheese in a large crock pot and cook on high for approximately four hours. Stir well. Ladle into bowls and garnish, if using, with green onion, sour cream, and shredded cheese.

Serves 6.

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