So amidst all of the soccer games, snacks, nap for the 2-year-old, etc., etc., I decided it was time for me to try a new recipe! I have been kicking the idea of a white chicken chili around for some time, and finally decided it was time to dive in. My sister had given me a McCormicks recipe when I got married (10 years ago-- I know, I'm real fast on the uptake on this one), but when I went to gather the ingredients, I discovered I was missing the can of green chiles it required. And, in case you forgot, there was a blizzard outside, so I was not running out for anything. So, I moved to Pinterest, but was striking out. I finally visited my favorite recipe site, food.com, and found one that seemed promising. Here's the original: White Chicken Chili.
I mostly followed the recipe as stated, although I made a few adjustments. If you want to make my version, here's what you'll want to do:
Start with 2 boneless skinless chicken breasts. Sprinkle with salt, pepper, and cumin and set in the bottom of your slow cooker. Next chop 1 large onion and press 2 garlic cloves. Pour 1 1/2 cups chicken broth over the top. Set slow cooker to high for 2 hours. At the end of 2 hours, remove the chicken and shred it with two forks. Put it back in the slow cooker. (This whole step could've been accomplished by using rotisserie chicken or done ahead of time if I was going to be at work all day.)
Next add in 1 teaspoon mustard powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/8 teaspoon black pepper, a little sprinkle of chili powder, and 2 cans of cannelini (white kidney) beans. I happened to have some Pampered Chef "Si Si Cilantro" seasoning/ dip mix in my pantry, so I sprinkled some of that in to add a little kick. I think some cayenne or other pepper could probably fit right in here, too. I love spicy foods, but I knew the two little ones needed it mild. Stir to combine ingredients. Cook on low for 5-6 hours (or the remainder of the day-- you're really just heating the ingredients up, so shorter or longer shouldn't matter). At the end I made a last-minute decision to throw in a can of corn as well. I really think it would've been fine either way, but I just thought it might be interesting. To serve, top with cheese and some crushed tortilla chips.
The whole family approved; even my boys ate it (which I knew might be iffy, since anything resembling soup can set them off). We thought it was a keeper, although I'm considering adding those green chiles next time (maybe even some Rotel!). Here's the recipe:
Photo by Marg (Cayman Designs)
White Chicken Chili
(Serves 6)
2 boneless skinless chicken breasts
1 large onion, chopped
2 cloves garlic, pressed
1 1/2 cups chicken broth
1 teaspoon mustard powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cans cannelini (white kidney) beans, rinsed and drained
1 can of corn (optional)
Chili powder/ cayenne pepper to taste
Shredded cheese (monterey jack, cheddar, or whatever you like)
Tortilla chips
1) Season chicken breasts with a dash of salt, pepper, and cumin. Place in the bottom of the slow cooker.
2) Place chopped onions, garlic, and chicken broth on top of the chicken. Cook on high for 2 hours.
3) Shred chicken and return to slow cooker.
4) Add mustard powder, cumin, salt, pepper, and beans (and optional corn) to the slow cooker and stir.
5) Cook on low for 5-6 hours (or longer, if you work all day like I do)
6) Serve in bowls with cheese and crushed tortilla chops sprinkled on top.
