White-colored Chicken Chili

 

Amazing Creamy White Chicken Chili {Stovetop or Slow Cooker!}

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Award Winning White Chili�� | Easy Crock-Pot Recipe

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How to Make Fast White Chicken Chili | MyRecipes

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Instant Pot White Chicken Chili

Video taken from the channel: Pressure Luck Cooking


 

White Bean Chicken Breast Chili Easy & Healthy Chicken Chili Recipe

Video taken from the channel: Food Wishes


 

White Chicken Chili Recipe Laura Vitale Laura in the Kitchen Episode 471

Video taken from the channel: Laura in the Kitchen


 

Easy White Chicken Chili

Video taken from the channel: The Stay At Home Chef


In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil. Reduce heat to low. With a potato masher, mash one can of beans until smooth.

Add to saucepan. Add remaining beans to saucepan. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes. White chili-usually made with white beans, chicken and chilies instead of red beans, beef and tomatoes-is still packed with plenty of spicy chili flavor.

Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. DIRECTIONS. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink. Add beans, chilies and seasonings and chicken broth.

This white chicken chili will have you re-evaluating your loyalty to the traditional recipe. Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper jack cheese, each bowl is hearty, comforting and extra creamy—a perfect stick-to-your-ribs di. Yes, this White Chicken Chili can also be made in a crockpot. To do so: Use 1 lb. raw chicken breasts and add them at the beginning with broth, spices, chilies. Finely mince the onions or saute first with garlic before adding to crockpot so they don’t end up crunchy.

Classic White Chicken Chili The Neelys serve up their quick chili with rotisserie chicken and canned white beans. White Bean Chicken Chili Giada’s hearty pot of chicken chili is spicy and. Instructions Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring.

List of related literature:

WHY THIS RECIPE WORKS: Chili made with chicken promises a lighter, fresher alternative to the red kind, but most of the time the resulting chili is bland and watery and the chicken is dry and flavorless.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Chili made with chicken promises a lighter, fresher alternative to the red kind, but most of the time, the resulting chili is bland and watery and the chicken is dry, rather than moist and flavorful.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

To build levels of flavor, we first rubbed the chicken with a spicy mixture of chili powder, brown sugar, garlic powder, cumin, salt, and pepper.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Combine the chicken thighs, salsa, paprika, chili powder, cumin, salt, and red pepper flakes in a 61⁄2-quart slow cooker.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

In the crock of a slow cooker, stir together the chicken, beans, onion, jalapeño, garlic, chili powder, chipotle powder, oregano, cumin, salt, and Slow Cooker Bone Broth.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

2 Add the chicken, cumin, coriander, chili powder, and lime juice.

“The Glycemic Index Diet For Dummies” by Meri Raffetto, RD, LDN
from The Glycemic Index Diet For Dummies
by Meri Raffetto, RD, LDN
John Wiley & Sons, 2010

Add 1 cup of the chicken stock, the fire-roasted tomatoes and their juices, the chiles, chipotle chile and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper, and stir to combine.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Season the chicken thighs on all sides with the remaining 1½ tablespoons of chili powder, the remaining teaspoon of cumin, the remaining teaspoon of salt, the paprika, and the oregano.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Place all of the ingredients (black beans, corn, tomatoes, cilantro, onion, lime and lemon juice, chili powder, paprika, cumin, and garlic) into a medium bowl and stir well.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Mix paprika, chili powder, remaining 2 teaspoons sugar, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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84 comments

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  • Oh my God i just love it. I did something similar for the children during the week without chilli and chicken breast chop not mince. Its really yum!

  • I made this white chicken chili last night and was it ever a hit at the dinner table! It was excellent, easy to make, fast, and so so delicious! (notice I speak in the past tense because there is NOTHING left of it!) The family really enjoyed all the add-ins as well. I think all those fresh toppings takes this recipe from wonderful to stellar!

  • Hey Rachel, I made the white chicken chili yesterday and it’s really, really good! I added some crushed tortilla chips, you have me hooked on that flavor too! Thanks for the recipe!

  • Hey Rachel I love this recipe, it would be a hit at craft beer/bar/restaurant just because it presents itself well and I am sure it’s Very Tasty! Thanks for the video!

  • OK!! So earlier this week I was searching for a new white chili recipe for a wrestling party I am having today, (always been using the bland McCormic’s one), so I came across this one, and let me tell you, it’s the bomb mad note! I did make a couple changes: I added a chopped jalapeno to the onions and garlic as I was cooking them, and at the end, I splashed in some milk to lighten the color and add some creaminess, and this was amazing! (Oh yeah, and forgive me, but I was sooooo beside myself, shocked silly when your little trick about letting the chicken stand before you cut into it worked…:D ) So at any rate, I will be trying many more Chef John recipes! Thank you!:D

  • Just made this recipe and it’s so good! I used celery in place of corn and didn’t have your bouillon paste but other than that I followed everything. Thank you for this!

  • You nailed it again!!! Made this tonight, 2 poblano peppers and all the optional steps you listed and it is amazing!!! I have made many of your recipes and this one is right up there!!! Thanks again Jeffrey

  • I absolutely LOVE LOVE LOVE any Chili!!!! And White chicken chili is one of my Faves!!!! Definitely going to make this Recipe LOVE your videos…XOXOXO

  • Just tried it but i didnt like it, mostly i think because beans and chicken is not a good combo, in my opinion. I also had to swap a few spices because we dont have/its hard to find some of that stuff here in Italy, anyway the heat was ok, it smelled great, but eating chicken and beans together is not my thing. Why i made it you ask: just wanted to try it. Still a big Chef John fan, not his fault you harassed him to make this.

  • Daughter and I made a pot of this tonight. Other than doubling the amount of beans we followed the recipe faithfully. 4 thumbs up! Delicious �� We will be adding this to our meal rotation. Taking it for lunch tomorrow. Get it’ll taste even better sitting in the refrigerator over night. Thank you.

  • Why not chop onions, chicken, peppers and roast them on a cookie sheet? Then mix the salsa verde, chili base, and spices with broth and then pressure cook everything. Seems wrong to just spoon the ‘chili base’ into the mix at the end.

  • 1:03 the real meatjuice may be healthy… but they add stuff into it to make it heavier for businessreasons…which is not healthy…i think in the usa they cheat even harder than in germany. i cut it before roasting it.. let out as most as you can! taste is not getting lost!

  • Making this today. You rock Jeff. So entertaining and awesome recipes. Your passion and love of cooking is fantastic. Thank you Jeff.

  • made this and was great! although I amped it up quite a bit, added double the amount of spices you said and 2 fresh tomatoes and my secret ingredient was a dash of paprika paste! and of course lime lime lime! was awesome! thanks for the inspiration:)

  • Hi Rachel, I love your recipes. I have been looking for a white chicken chili, since my new challenging way to eat now due to health issues won’t allow me to eat regular chili because of the acid and spice. So I am thinking this one, minus the onion and low chili powder might be my ticket. Not sure on the green chili’s, are they considered spicy, do you know? In any case, will try this and maybe put just one can of the green chili’s. Thanks so much and have a wonderful weekend dear heart. Claudia

  • Left over thanksgiving turkey chili is one of the best Laura you need to try it and I also with roasted chicken or chicken breast I will do this recipe with either both

  • So glad your recipe has cream in it. So many recipes for white chicken chili don’t use it and they fall short. Your recipe is awesome!!! Thanks.:)

  • I have never made this before but I am going to on Friday when my husband gets back from out of town. I will substitute the poblano for New Mexico Hatch Green Chile I hope him and my sons like it. Thanks for the video

  • Birria’s traditionally made with goat meat or lamb; hence the slow and long cooking process. It’s marinated for a long time in in spices and chilies, and it is either slowly steamed on stove top or to this day some people use like an underground oven. It’s served with a tomato sauce, oregano, onions, lime and tortillas. Birria’s originated from Guadalajara (my parent’s birthplace). It’s mainly served @ weddings, or festivities b/c of the cost and labor. Also my mom & I LOVE your channel!

  • If this is as delicious as your other chili recipe this will be a winner. I will have to try this over the weekend. Thanks for all your great recipes!

  • hi laura i LOVE LOVE LOVE your recipes!! it never put me down. i just want to say can you please try to make pastel imposible known as chocoflan. it is a mexican cake/ flan. it is so good. Can you please try it1!! it is amazingly good!! <3 your videos

  • I made this delicious Chili today on Super Bowl Sunday. It’s nice because you don’t feel the weight of the meal after you eat it, unlike kidney beans and burger Chili. I need to get the Chili Better than Bouillon online because that’s a tough one to find in a store but this has enough flavor without it.

  • It is true that chili can be made with chicken and/or white beans. Likewise, banana pudding can be made with zucchini, I suppose, but why do it?

  • I’m new to your channel and I’m hooked! Thank you for this white chicken chili. I’m making it this week. I never thought of roasting the poblano chopped up. Seems so much easier!

  • That betta than bouillon is the bomb, so gonna look for the chilli base! Minus the ‘corn’ should be on point! I usually use the Cheesecake Factory recipe with great results but this I gotta try! Salsa verde & ‘diced & roasted’ poblano??? Oh yes ����

  • I’ve tried several of your recipes and each one is absolutely phenomenal! Please don’t stop creating such great, easy to make meals!

  • I was craving this tonight, so I bought the ingredients. And like you, I prefer using the ground chicken and turkey. Maybe I’ll make a vid? LOL Thanks Laura!

  • I seriously need to stop watching your videos before going to bed every night. Makes my mouth water and my tummy grumble. ヾ(@⌒ー⌒@)ノ

  • Jeff, I am fairly new to the instant pot. I have watch several of your shows. Must say they are great and easy to follow. I would love a recipe for chicken and wild rice, a creamy version. I know carrots, onions, celery, chicken both, but seasonings or the times to cook. Do I do rice first, last or at the same time. Please!

  • Hey Laura,

    There have been several of your recipes with italian sausage in them! I have been unable to try these recipes simply because i cannot find this sausage!! are there any more regular sausages i can replace this with?

    Thanks for the great recipes!
    x

  • looks absolutely delicious! I have a question though. I live in the UK and i’ve never heard of turkey sausage… what is it? do you buy it at your grocery store?

  • oh i d love to see a great chili con carne. i know its not everyone s deal but i looove long cooked meat especially beef… hungarian goulash for that reason is one of my favourite dishes, actually the viennese version which i think is less “soupy” and more cooked-in, less liquid. i d love to get these turkey sausages! is there a way i can get them online? maybe you can tell the name, laura? thank you so much!

  • Hey Laura I made this for my husband and family the other night. It was amazing. My husband couldn’t get enough of it. I switched out the Turkey Sausage for Hot Italian Sausage because i could not find any at my market. I can’t wait to make this again. Thank you so much for your lovely recipes!!!

  • Texas chilli…is the best no beans or ground beef just a roast cut into cubes and simmer for hours on open fire with some homemade corn bread oh yeah….mmmmm….

  • Draining and rinsing canned beans is extremely important. a lot of people don’t realize that the juice in canned beans is what makes you fart. not the actual beans. I’m being dead serious here people.

  • I just want you to know, I LOVE this recipe and have been making it for the last several years since I first saw your video! Everyone that tries it falls in love with it and want the recipe! It is by far the best thing I’ve ever made! So thank you for this hearty and delicious flavorful chili recipe!:)

  • Made this tonight. Added another 1/4 teaspoon of cayenne pepper than your recipe. Cooked my dry northern beans instead of canned. My husband is still going on about this meal 3 hours later.

  • I have a taste for chicken chilli so I searched to see if you had a recipe on it, so glad you do! Everything I’ve made from following your recipes has turned out delicious! So I know this will be a winner too. Thanks Laura!!

  • This is my first video of yours and I pocked a doozy!!! This recipie just made my mouth water. I love your style and have subbed and rang the bell for notifications. I will be back to see you share more recipies with Richard. Thanks much. Eat well my friend.

  • I haven’t seen her respond to a video either. I was preparing one of her recipes once before and I had a question so I asked her and never got a response…thanks to her I made the nastiest buttermilk biscuits ever lol. I still love her though!

  • The reason i subscribed to your chanel is that u don’t non sese and get straight to the recipes, keeping ur video short. It saves my time

  • Just made this. IT’S OUTSTANDING. The only thing I changed was substituting Italian parsley for cilantro because it tastes like soap to me. Otherwise? This is great! And easy! And a real crowd pleaser. Thanks Laura!

  • Jeff love your videos! Your passion for food I can relate too! Just got an instant pot! I’ve been missing out! How about a cashew chicken recipe!! Thanks Jeff!

  • Love the idea of adding cream. Being a gout sufferer, I am going to try this without the Italian sausage and maybe add some more spices in its place. I have made a couple of your dishes and loved them. You make great, understandable recipe videos. Thanks for being helpful.

    Jeff & Shelly

  • And as always Enjoy… I have to say, I love they way you cook… down to earth, funny and just an awesome person to listen to and you my buddy’s like you too. So keep us cooking becuase in our book your kind as you are wise. love Ayla…�� be pretty sweet if you make a thing about hockey… thanks cutie, your awesome and god bless

  • Laura, I made this dish tonight for dinner…..OMG, it sure was delicious! Thanks so much for the simple but, GREAT recipe! Love your channel.

  • ✨We are trying to get to 5,000 Subscribers!✨If you are New, Welcome to 4Sure Family! Don’t forget to hit that Subscribe ▶️ button and hit that notification �� bell so you get notified every time we upload a new video. If you like the video, hit the ���� thumbs up and share with your family and friends.

  • Looks delicious…going to attempt this tonight for my family and for a friend whose wife is deployed. He misses her and told me he’s feeling down and is losing weight…I’m hoping this gives him something to look forward to. Thanks Laura.

  • We made this tonight. Great recipe! We all really enjoyed it!!! This will be a repeat in our household. I added Boursin in lieu of the Monterrey Jack and loved it!!!

  • Yummm, looks so delicious! Today would be a perfect day for it with this rainy cold weather here in Texas. I love all the ingredients. Especially the cream cheese and the cilantro towards the end. This is a for sure recipe that I must try! Thanks so much! ����������������

  • I made some tweaks to the amounts of spices, included turmeric, and wished I had green onions. I served it over rice with sizable dollops of sour cream.. Definitely will make again. TY��

  • I make my white chicken chili similar to yours with the differences being I use chicken breast, add cayenne, 2 medium zucchinis, I don’t add cream or cilantro, but I do add Monterey Jack cheese at the end. Its delicious, you should try it:)

  • I’ve been trying to figure out what to do with the rest of a rotisserie chicken that I wasn’t able to eat as much of this week, as well as some softening jalapeño peppers that I don’t wanna take an L on, and this just may be it! I think this’ll freeze beautifully and make a great addition to my arsenal of “weeknight emergency” meals. Thanks for the recipe!

  • Looks delicious! Thank you for sharing. I am thinking about put cauliflower in this recipe. Instead of the beans and corn. To make it more keto friendly. Do you have any recipes for the keto diet?

  • This looks amazing. I am allergic to corn so I wouldn’t be adding any of that. Do you think there is anything else that would go as well?

  • Oh Jeff I can absolutely count on your recipes to be totally delicious! I just made this today. I left out the additional 2 tablespoons of butter and the jack cheese. Trying to keep it light these days, you know. Even without those things it was sooo delicious! Tangy and hearty! Thanks for everything you do!

  • You probably get this a lot but im new to this whole instantpot thing. I had very little variety in what i made for dinners. Im not all that creative with cooking. But i found your channel and your recipes are killer! Youve really helped to expand our dinner menu. My wife HATES spicy foods, she has zero tolerance for them. But she LOVES this chili recipe (and so do i). Well done and thank you for sharing your instantpot knowledge!

  • Next time try a can of hominy instead of one can of beans or instead of the yellow corn. It’s white in color and I use it in my white chili.

  • Made this tonight with the help of the wife. Gotta say, if you can follow directions this guy is on point. I would say this is a great baseline as a beginner would benefit as is, and someone a little more creative can boost things here and there. Think of it like sauce from a jar. Usually good but can be improved upon based on taste and personality. I will certainly try others from this channel. Well done!

  • It’s a seasonal item but I buy roasted Hatch chillies from the freezer section at Trader Joe’s. They’d be great in this recipe also the frozen roasted corn they have as well. I’m going to look for that chili base.TFS

  • Made this Chicken Chili tonight (My 1st Instant Pot attempt) It was excellent! My next attempt will be French Dip! Thanks for taking the time to post the video!

  • Just made this, but doubled the recipe for lots of leftovers, maybe even a freezer meal.

    Also, I did use thighs because breasts are just plain sad mostly. I also added a few cans of Rotel, blended til smooth, and threw in a few diced jalepenos and a red pepper with the onion. Also added the magical ingredient to most soups and stews… a few nice shakes of fish sauce! Simmered for something like 30 or 40 minutes til thighs were done. Absolutely magical.

  • We have made this several times and this is now one of my favorite recipes! We just made it for a quarantine dinner. We had to use canned chicken though because we can’t find any fresh or frozen chicken in the stores right now, but it is still amazing, even with canned chicken! I love all your recipes!:)

  • I like any kind of chili but not 2 spicy And I posted on your face book page my name is Leanne mai and you still haven’t replied if you can track down the recipe for cake pops!!!

  • Sooooooo…………..the grocery store mislabeled jalapenos as poblanos. I was wondering why they seemed a little small. So my white chili turned out with a little fire, especially since I put two in to make up for the size. Good stuff though, I might keep doing it this way; keeps you warm up in the northeast!!

  • I had requested this recipe on one of your most recent vids…then, today i found this after scrolling down your uploads:)…I will be trying this soon!

  • As I worry about the flavor, I would use chicken quarters (red meat). I would roast my peppers and then purée them before adding to the sauce. Since I side with my friends from Texas, no beans, please. Finally, I would put some cotia cheese on top of the serving before eating over freshly cooked rice. The nutty saltness of the cotija cheese complements the dish. Thank you chef John. You have some great ideas.

  • Ok Jeff!! I made it & it was DELICIOUS!! I didn’t do pepper, slurry, or corn �� all personal preferences but it was still scrumptious!! Even 90 yr old MIL loved it!! I just love your videos! Thanks!!

  • I made this exactly like you did and OMG it was so flavorful and delicious. Even my picky husband commented on how good it was. Next I’m tryin g your pot roast recipe. Thanks so much.

  • Laura you should make a recipe: carne con chile verde…. delicious or birria even better I think we would all appreciate It and love it.

  • I’ll definitely have to try this recipe. The phlebotomist two nights ago at work was actually talking about his wife made a chicken chili and I’ve never tried it. I guess this is fate lol

  • Made this for lunch and your corned beef and cabbage yesterday. Both were absolutely delicious!

    Thanks so much for introducing me to Better than Bouillon. I’ve been buying a few cartons of stock or broth every week. You just saved me money! Yay!!

  • Wait!!!!!

    Where’s the Instant Pot?

    That’s why I watch & save your videos!

    Ths recipieooks great, though & I will try it in my Instant Pot.

  • Every time I cook one of your recipes, it gets rave reviews. This one is no exception. This chili has the best texture and taste. Thanks to you I am a more adventurous cook!

  • I just want to say thank youuuuuuu best thing I have ever ever made. My husband is sick and can’t breathe and still says it’s the best thing he’s ever had! ��������

  • Just made this. We didn’t have sour cream, so we did heavy cream (was too lazy to run to the store)…it turned out GREAT! Love it, Jeff! Keep em coming! ❤

  • Just made this! It was delicious! Making it again tonight! My family loves it so much. Thanks so much Laura! Love you <3 Can I request you to make some coffee ice cream?:D

  • OMG! you actually replyed
    oh and i love yr videos
    and pleeeeeeeeeeeease can you make classic british fish and chips because im british and i love them.
    THANK YOU!

  • My one pet peeves with this is calling a chili with white beans and chicken chili. How about making a Chuck roast with mashed potatoes out of ckicken and rice?

    Am I out of line here?

    How about beef and barley soup made with chicken and rice?

  • Hey Laura! So I’ve recently got into baking cakes and love it! I would love to make homemade FONDANT and I know there are other recipes on Youtube but I’d prefer if you make it, coz all the recipes I’ve tried of yours have come out absolutely perfect.:)
    Please thumbs up everyone, so she can see?:)

  • I’m getting ready to make this chili right now but I have a question for you how many total 16 ounce cans of beans did you use? And did you put the beans in the crockpot at the same time as you put the chicken and all the other ingredients?

  • That looks so good! Thank you for sharing this, I’ve been looking for a different kind of chili recipe to change things up a bit. Cant wait to make this!

  • I LOVE Chef John, but this is mislabeled. This is Chicken chili with beans. CHILI DOESN’T HAVE beans. Apple pie a la mode is great, but don’t give me a pie recipe with ice cream and just call it apple pie. Keep up the great work!

  • Shawn HEYYY!!!! I see you cooking good looking ��! Your chili looks GOOOOD AS HELL ������! May I come get a bowl? Iam on my way✈����! It’s Sharee in the 305 Miami Florida ��