Try out Carrie Miller’s White Chicken Chili for a spicy treat and warm alternative to red chilis.
White chicken chili can be made on the stove or in a crock pot, I will be using a crock pot. This easy recipe is sure to please just about everyone who enjoys a bit or spice with their chicken. Great for a cool winters night or a filling lunch for the masses.
Ingredients
INGREDIENTS:
- 1 pound fresh boneless skinless chicken breast or tenders
- 1 medium onion, diced
- 2 garlic gloves, minced
- 1 tablespoon oil (olive or your favorite)
- 14 ounces chicken broth
- 4 ounces chopped green chilis
- 1 can of corn
- 2 1/2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 to 1 1/2 teaspoons cayenne pepper (to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cans of northern beans, drained, and divided in half
- 1/2 cup Monterey Jack cheese
- 1/2 cup of plain yogurt
- Sliced jalapeño peppers (optional for topping finished chili)
- 3 soft tortilla shells (optional for topping finished chili)
Garlic, onion, and oil
DIRECTIONS:
- Heat your crock pot too high, once heated add oil, onion, and garlic in the bottom and cook till translucent.
- Add chicken broth, yogurt, chilis, corn, cumin, oregano, cayenne, salt, and pepper
- Place raw chicken breast in to the crock pot
- Mash half of the northern beans and add both the mashed and full beans, this helps to thicken the chili.
- Cook on high about 3-4 hours stirring throughout.
- Once the chicken is fully-cooked pull it out and shred the breast and place back in the crock pot, then stir chicken back through and add Parmesan cheese.
- Turn heat down to low or warm and cook until dinner time at least one hour.
- With a pizza cutter cut tortilla shells into 1” x 1″ strips and bake until golden and crispy.
*If the chili is not as thick as you like the addition of flour or corn starch can be added. It’s best to dilute the flour or corn starch into a bit of water before adding to eliminate chunks.
Mash half the northern beans
Cook for 3-4 hours
Let’s eat!
SERVE:
Fill a bowl and add Monterrey Jack Cheese to the top, baked tortilla, and/or Jalapeño peppers.
Do you have any changes that made this dish even better? We want to hear about them!
For more easy crock pot and chicken recipes, check out The New Fast Food by Jennnifer Nussinow
Carrie Miller has a do-it yourself website/blog that is full of fun chicken projects. Her family is raising all-natural chickens with no antibiotics, no medications and no pesticides in Kinsman, Ohio. You can find her at Miller Micro Farm or follow her on Facebook, Instagram or Twitter.
1 Comment
You say to use 3 cans of beans, what size cans?