Aldi’s White Chicken Chili Recipe

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Directions:

In a medium saucepan, bring chicken, broth, 1 cup wine, ¼ teaspoon salt and ¼ teaspoon pepper to a boil. Reduce heat, simmer for 25 minutes until the chicken reaches an internal temperature of 165°. Remove the chicken, reserve the broth. Allow the chicken to cool. Shred the chicken. Reserve.

In a large saucepan, heat the butter over medium-high heat. Sauté the garlic, onions, jalapeños and rosemary until tender. Add the flour, stir constantly for 2 minutes.

Slowly stir in the reserved broth and remaining wine. Add the beans, bring to a boil. Reduce heat and simmer for 20 minutes.

Add the chicken and cook for 10 minutes until the broth thickens. Season with the remaining salt and pepper.

Garnish with a dollop of sour cream and sliced jalapeños.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Ingredients:

1½ pounds Kirkwood Chicken Breasts, trimmed

16 ounces Simply Nature Organic Chicken Broth

1¼ cups Villa Mantella Pinot Grigio, divided

1½ teaspoons Stonemill Iodized Salt, divided

1 teaspoon Stonemill Ground Black Pepper, divided

¼ cup Countryside Creamery Unsalted Butter

2 tablespoons minced garlic

2 onions, diced

5 jalapeños, seeded and chopped

2 teaspoons chopped rosemary

¼ cup Baker’s Corner All Purpose Flour

2 15.5-ounce cans Dakota’s Pride Cannellini Beans

2 15.5-ounce cans Dakota’s Pride Great Northern Beans

1 cup Friendly Farms Sour Cream

1 jalapeño, sliced