Do you ever get a notion stuck in your head about a person, or a
place, or a thing, that is there based upon no information at all, just simple
stubbornness? That was me with white chili. There is just something about chili
that, first of all is white, second, is made with chicken, that just seemed so
wrong to me. Perhaps it's because I grew up eating chili that was a rich,
chestnut color, loaded with smoky spices, and delicious ground beef, or,
perhaps it's because the late Mr. O-P turned his nose up at even the notion of
a white chili, that caused me to never look at a recipe for it at all.
That brings me to today. Why I suddenly decided to make white chili is anybody's guess; something just came over me. Perhaps it was based upon what I had in the fridge, namely rotisserie chicken diced up nicely, homemade chicken stock just waiting to be used, as well as a fresh container sour cream. Whatever the reason, I did.
That brings me to today. Why I suddenly decided to make white chili is anybody's guess; something just came over me. Perhaps it was based upon what I had in the fridge, namely rotisserie chicken diced up nicely, homemade chicken stock just waiting to be used, as well as a fresh container sour cream. Whatever the reason, I did.
Honestly, I had no idea what went into making white chili, so I looked at a
number of recipes, read reviews, decided right off the bat that it was going to
go into the crockpot because I did not want to stand over the stove, and this
is the end result. I have to say, it's delicious. In fact, far better than I
had anticipated. It is, yet again, one of those lackluster white foods that
doesn't photograph well, but don't let that deter you from trying it. Topping
it with fresh, chopped cilantro (or parsley if you don't like cilantro), a few
chopped scallions, and a sprinkling of freshly grated pepper jack or cheddar,
will make your bowl of delicious chili look all the more inviting.
This was easy to put together because I used rotisserie chicken. If you prefer, toss a couple of chicken breasts into the mix when you put everything into the crockpot, and shred it after about six hours of cooking on low. I'm sure it will be just as delicious.
This was easy to put together because I used rotisserie chicken. If you prefer, toss a couple of chicken breasts into the mix when you put everything into the crockpot, and shred it after about six hours of cooking on low. I'm sure it will be just as delicious.
Slow Cooker White Chicken Chili
1 medium onion, chopped
2 cloves garlic, chopped
1 ½ to 2 cups cooked chicken breast
1 14.5-ounce can cannellini beans, rinsed and drained
1 cup homemade chicken stock
1 4-ounce can chopped green chilies
½ teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon Melissa’s Green Hatch Chile powder
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
2/3 cup sour cream
Place all ingredients except the sour cream into your slow cooker, stir to combine . Cover and cook on low 5 to 6 hours. Stir in sour cream, and allow to heat through, about 15 minutes. Serve garnished as you see fit.
1 medium onion, chopped
2 cloves garlic, chopped
1 ½ to 2 cups cooked chicken breast
1 14.5-ounce can cannellini beans, rinsed and drained
1 cup homemade chicken stock
1 4-ounce can chopped green chilies
½ teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon Melissa’s Green Hatch Chile powder
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
2/3 cup sour cream
Place all ingredients except the sour cream into your slow cooker, stir to combine . Cover and cook on low 5 to 6 hours. Stir in sour cream, and allow to heat through, about 15 minutes. Serve garnished as you see fit.
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