OK, I'll admit it, I'm falling for fall. However, I would like to request that Mother Nature keep with the beautiful weather! It's chili weather, even if it's not chilly weather! OK, enough silly puns...
The Husband makes a pretty decent chili - with ground turkey, tomatoes, etc. Neither of us is all that fond of kidney beans, so he leaves those out. I do like beans with Mexican spices - especially black beans! The Husband will eat black beans if they are in a dish, but doesn't get very excited about any dish with beans. However, we once had a chicken chili with white beans that was fantastic. That's what I wanted to recreate in my crockpot!
I did it! The only thing I would do differently is add more hot sauce - it didn't have much heat (originally I used 1/2 tsp because I wanted the kids to be able to try it). I will use 2 tsp next time I make it.
The Boy couldn't get enough of it - he had 3 helpings! The Girl only wanted to eat the cornbread (Gluten Free Pantry Yankee Cornbread - YUM!)
Crockpot White Chicken Chili
4 cups chicken broth
1 lb chopped cooked chicken
1/2 onion, diced
2 - 15 oz cans Northern White beans, drained and rinsed
4 oz green chilis, diced
2 cloves garlic, minced
1 jalapeno, seeded and minced
2 tsp ground cumin
2 tsp chili powder
1/2 tsp oregano
1-2 tsp hot sauce
1/2 cup sour cream
1 cup frozen corn
salt/pepper to taste
Combine all ingredients, except sour cream and corn, in crockpot. Cook on low for 7-8 hours. Stir in corn and sour cream, cook until just heated through. Serve topped with cheese, tortilla chips, cilantro, black olives, etc.
Serves 6.
