White Chicken Chili

It is as if I am on the prowl for recipes and food. My co-worker mentions a delicious white chicken chili recipe that she made in her crock pot and I immediately snap to attention. I tell myself that I have a slow cooker and then I ask for the recipe. What could be better than chicken chili cooked for hours?! It’s a simple recipe and something I can prepare, say, at 11:00 p.m. on a Friday night because I am awake and it will be ready for lunch the next day. And because I clearly needed something to do the next morning before my hair cut appointment, I went ahead and baked raspberry and blueberry scones 🙂  They looked amazing and tasted even better. Sadly, I was working quickly and did not take pictures until the end. In fact, I thought maybe I would have to throw them out because I put too much fruit and the batter became soggy. You should have seen the blood fruit and batter blood bath. They turned out great! See for yourself. I will definitely make these again and include all the gory pictures 😉

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Sure, some of us find it relaxing to cook/bake while others would prefer to stay out of the kitchen after a long day or week of work. I have found that it falls on a deaf mind when I sometimes tell myself that I need to break away from the kitchen. My legs will eventually make the short steps to the haven and pick up a pot or a baking pan. It is inevitable 😉 When my husband cooks ‘Blue Apron’ meals I will wander into the kitchen, cleaning plates and helping out.

Back to the chili–please make this because it takes no time whatsoever and it is good comfort food. My husband and I ate this for days without getting tired of it.

From left to right we have Mr. Gassy Great Northern beans, Mrs. Corny Hominy (use corn if you don’t like the taste), Ms. Full of Herself condensed cream of chicken soup, and Ms. Feisty green chilies. Feel free to add more heat if you wish.

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I made my own taco seasoning using Alton Brown’s recipe from Food Network and adjusted the amounts for one dish. I used 1/4 tsp each of chili powder, hot smoked paprika and chili powder. I like cumin so I used 1 tbsp. 1 tsp cornstarch, 1 tsp salt and 1/2 tsp coriander.

Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

Gently put the chicken in your slow cooker. This is sooo easy, you will regret not making it. Add the beans and hominy/corn on top.

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Mix the broth and condensed cream of chicken soup together with the chilies and taco seasoning and pour it on top of the chicken and beans.

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I cooked this baby for 9 hours on low. I woke up and instead of smelling the coffee..Wake up and smell the Chili!

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I did not mix the sour cream at the end as I prefer to put a little on top of my chili. Make this and tell me how awesome it was!

Recipe taken from Food

INGREDIENTS:

  • 1 14lbs boneless skinless chicken
  • 2(15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
  • 1(15 ounce) can hominy or 1 (15 ounce) can white corn
  • 1(1 1/4 ounce) envelope taco seasoning
  • 1(4 1/2 ounce) can of chopped green chilies
  • 1(10 3/4 ounce) can condensed cream of chicken soup
  • 1(14 ounce) can chicken broth

    TOPPINGS:

  • 12cup sour cream
  • chopped green onion (optional)
  • Monterey jack cheese (optional)

DIRECTIONS:

  1. Place chicken in a 4 quart slow cooker.
  2. Top with beans and corn.
  3. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
  4. Cover and cook on low for 8 to 10 hours.
  5. Before serving, stir gently to break up chicken, then stir in the sour cream.
  6. Serve topped with green onions and jack cheese, if desired.

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