As I was prepping for the week, I decided to make one of my all-time favorite comfort foods: white chicken chili. My mom made this all the time growing up and it has worked its way into my regular rotation. I call it a chili because that what we always called it; however, boyfriend claims that it is a soup because it “isn’t thick enough to be a chili.” Whatever. You can make this on the stove or in the crock pot. I have been making this in the crock pot lately, but you can also just saute the vegetables and then throw in everything else and simmer on the stove top (it takes about 20-30 min.). You will want to use cooked chicken in you do it on the stove top. Otherwise, follow the recipe below!
White Chicken Chili
- 1 c. chopped onion (I like yellow for this recipe)
- 2 cloves minced garlic
- 2- 14.5 oz. cans Great Northern or Cannelini beans (seriously, either works)*
- 1 lb.-ish chicken breast
- 32 oz. chicken broth (I’m a big fan of Trader Joe’s low sodium)
- 2- 4 oz. cans diced green chiles
- 1 t. dried oregano
- 1/2 – 3/4 t. cumin
- dash of cayenne pepper
- salt and pepper, to taste
- shredded Monterrey Jack cheese and cilantro, for topping
* Today I substituted 3/4 c. dried Great Northern beans. If you use dried beans and forget to soak them beforehand like me, tack a couple hours on to your cooking time. And maybe read the directions on the bag of beans. Just an idea.
Spray your crock pot with cooking spray. Layer onion, garlic, and beans. Place chicken breasts on top. Sprinkle with spices. Pour chiles and broth over the top. Cook on low for about 4-6 hours or high for 3-4 hours. Serve with a little shredded Monterrey Jack and chopped cilantro.
Makes 6-8 servings.