Chef Maria here. I just competed in a chili cookoff competition and won people's choice! Many have asked for the recipe to add to their fall/winter chili rotation. While I made it up on the spot, here is a recreation of what I served!
Envy White Chicken Chili (serves about 6-8 people)
2 tbsp extra virgin olive oil
1 yellow onion, small diced
5 cloves of garlic, minced
2 bay leaves
1 tbsp chili powder
2 tsp black pepper
1 tbsp salt, kosher
2 tsp paprika
2 tsp cumin
2 tbsp lime (or lemon) juice
2 quarts chicken stock
1 rotisserie chicken, shredded
1 can great northern beans
1 can mild chili beans (or hot if you prefer)
1 4 oz block cream cheese
1 personal sized serving of greek yogurt (I prefer fage 2%)
1 4oz container of sour cream
4 fl oz Envy Hot Sauce
1. with your stock pot over medium heat, add onions and garlic. Stir occasionally until translucent (6-8 min)
2. Add spices and stir; then add lime juice, chicken stock, shredded chicken, beans, cream cheese, greek yogurt, and sour cream. Bring to a boil and simmer for 20-30 minutes until reduced by 1/4.
3. Add desired amount of Envy (suggested 4 fl oz). Serve with fresh cilantro, lime wedge, scallion, or tortilla chips!
Stay Spicy! Practice Safe Eating, Always use a Condiment - Chef