Thursday, July 15, 2010

White Chicken Chili

It does seem like it may be a little hot for chili, but I was nice and cool this morning when I put it in the crock pot and nice and cool when I served it to the family with no effort in the kitchen.  The original recipe can be found in Family Feasts for $75 a Week. I served a green salad along side the chili with lots of fresh tomatoes. Yum!

White Chicken Chili
  • 1 T. olive oil
  • 2 chicken breasts, cut into bite size pieces
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 6 cups water
  • 4 cups chicken broth
  • 1 lb. dried Great Northern Beans, rinsed and picked over
  • 1 sm. can fire roasted diced green chilies
  • 1 T. chili powder
  • 1 t. ground cumin
  • 1 t. dried oregano
  • 1/4 t. cayenne pepper
  • Shredded cheese
  • Crushed corn chips or Cornbread

Heat oil in a cast iron skillet (or pan of your choice) and cook chicken, onion and garlic until onion is soft and chicken is cooked through, stirring frequently. Place chicken mixture in 4 to 5 quart crock pot. Add remaining ingredients except cheese and chips/cornbread. Turn crock pot to high for 30 minutes.  Depending on when you are starting your chili you could turn it to low and let it cook for 9 to 10 hours or keep it on high for 5 hours. (I promise the beans will be soft in just 5 hours on high without presoaking!  Just trust me on this.)  Ladle into bowls and top with cheese and crushed chips or just cheese and a side of cornbread. Serves 6.

1 comment:

  1. I'm keeping this recipe! We are always looking for more ways to use dry beans - since we grow and dry quite a lot of them to keep as a staple.



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