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Sarah’s White Chicken Chili

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  • Taco chicken
  • 6 cups of chicken stock, or broth from taco chicken
  • 2 small cans of green chiles
  • Cumin to taste
  • Chopped onions
  • 1 cup of sour cream
  • 4 cups of shredded cheese, plus extra for topping
  • Sliced avocado for garnish
  • Chipotle Tabasco sauce for garnish
  • Crushed tortilla chips for garnish


  1. In a large pot, sauté the onions over medium heat until they become translucent.
  2. Add the taco chicken, chicken stock, and green chiles to the pot. Season with cumin and salt to taste. Bring the mixture to a boil.
  3. Reduce the heat to achieve a simmer. Gradually stir in the shredded cheese until it’s fully incorporated into the soup, ensuring it melts smoothly.
  4. Once the cheese is melted and the chili is heated through, ladle it into serving bowls.
  5. Garnish each bowl with a dollop of sour cream, a sprinkle of shredded cheese, a few slices of avocado, and a drizzle of Chipotle Tabasco sauce.
  6. For added texture, top the chili with crushed tortilla chips just before serving.


  • Author: Lucas Krammes
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