Disclaimer: This dish is "semi-homemade." I first tasted this chili when my good buddy, Nate made it for us. I have adapted and made several additions to the recipe since then to make it work for dinner club.
2 Schilling's White Chicken Chili spice packets
3 cups water
2 - 10 oz. cans of small white beans, undrained
1 pound of chicken breast tenders, cubed
non-stick cooking spray
1 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 white onion, diced
8 oz. frozen sweet petite yellow corn
1 ripe avocado, pitted and sliced
1/2 cup shredded colby-jack cheese
1/2 cup light or non-fat sour cream or Greek yogurt
Greg's addition: Fritos scooper chips
Heat skillet to medium-high, spray with non-stick cooking oil and brown both sides of the chicken breast tenders, approximately 5-7 minutes on each side. After chicken is browned, remove from heat, cut into cubes and set aside.
In a large saucepan, mix together contents of spice packets, water and undrained white beans. Heat saucepan to medium-high and bring contents to a slow boil, add chicken, corn, onions, and bell peppers. Reduce heat to low and simmer for 15 minutes.
I serve the chili in a bowl topped with sliced, fresh avocado, a dollop of sour cream and shredded colby-jack cheese. Greg likes it with the Frito scoops and lots of sour cream. As a side, I always bake corn bread muffins, which pairs nicely with the spicy chili.