Cream Cheese White Chili

This recipe makes about 6 cups.

Directions:

1. Rinse 1 cup of beans thoroughly.  Place half of the beans in a bowl and mash them with a potato masher.
2. Heat a small amount of chicken broth in a pot over high heat.  Add the chicken and cook, turning occasionally, until browned (about 4-6 minutes).  Shred the chicken after cooking.
3. Add the garlic, onion, celery, cumin, salt, and pepper to the pot.  Cook until the onions become translucent, about 5 minutes.
4. Stir in the mashed beans, whole beans, chiles, and 3 cups of chicken stock.
5. Reduce heat to medium and let simmer until the chicken is fully cooked (about 3-5 minutes).
6. Remove the pot from heat.  Stir in the cream cheese, mixing until fully melted and incorporated.
7. Add parchment paper to your tray.
8. Pour the chili onto your tray.  Place dividers (if you choose). We like to use 10 portions per tray.
9. Pre-freeze when possible.
10. Freeze dry (my cycle time was 36 hours).
11. Store in jars for short-term use or in mylar bags for long-term storage.

Rehydration:

2 portions or about 1 ¼ cups of freeze dried soup is one serving.  Combine one serving with 1 cup of hot water (or half broth and water)  and stir.  Let it sit covered for 3-4 minutes.  The chicken will be the last to rehydrate so check it and continue as needed.  Enjoy!

Notes:

Trim as much fat from the chicken as you can prior to cooking to preserve storage life.

Nutritional Value Per 1 serving

Calories: 350   Protein: 46 g   Fat: 10 g   Carbohydrates: 17 g   Sugar: 6 g   Fiber: 2 g

Cycle times & rehydration for reference only. Your results may vary.