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–+ servings

Double Cheese Shredded Chicken Chili

Double Cheese Shredded Chicken Chili - Is made with a thick roux base and mix of delicious pulled chicken and ooey gooey chunks of cheese with each bite. This simmering pot of love warms up any occasion, from Game Day to a heartwarming family meal.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 (6-8 bowls)
Calories: 702kcal
Author: Meiko Temple

Ingredients

Chili

  • ⅓ cup vegetable oil
  • ⅓ cup all purpose flour
  • 1 large onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 cups low-sodium chicken stock
  • 2 15 oz cans dark kidney beans, drained
  • 2 tablespoons tomato paste
  • ½ cup Worcestershire sauce
  • 1 28 oz can diced tomatoes
  • 1 4 oz can diced jalapeño peppers
  • 1 tablespoon Louisiana style hot sauce
  • 5 cloves garlic minced
  • 3½ lbs cooked skinless chicken, cut into medium chunks
  • 3 Borden® Cheese Mozzarella String Cheese chopped ½ inch segments
  • 1 8 oz pack Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
  • green onion for garnish chopped

Seasoning blend

  • 2 tablespoons dark brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon

Instructions

  • In a small bowl, whisk together all of the seasoning blend ingredients and set aside.
  • In a heavy large pot, heat oil on medium. Add in flour and whisk continuously until the flour reaches a caramel brown.
  • Add in diced onion and bell peppers, and cook while covered for five minutes. Then add in chicken stock, kidney beans, tomato paste, Worcestershire sauce, canned tomatoes, canned jalapeños, hot sauce, seasoning blend and stir well. Cook covered for 5 minutes.
  • Use wooden spoon to scrape the bits on the bottom of the pot and stir. Stir in chicken and garlic, and reduce heat to low. Cook for 30 minutes covered.
  • Add in and submerge chopped mozzarella string cheese evenly spaced throughout the pot of chili. Increase heat to medium and cover the pot to allow the cheese to melt for 7-10 minutes.
  • Ladle chili into a large bowls and top with a generous portion of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and green onion. Serve warm.
  • Note: To get ooey gooey melted cheese on top of chili add bowl to the microwave on high for 20 seconds, then serve.
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Nutrition

Serving: 10g | Calories: 702kcal | Carbohydrates: 47g | Protein: 61g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 224mg | Sodium: 1967mg | Potassium: 1544mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1630IU | Vitamin C: 50mg | Calcium: 339mg | Iron: 8mg

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.