Tuesday, October 30, 2012

White Chili

Pin It Now! The first time I tasted white chili was about 8 or so years ago. My hubby's grandma made it, and if my memory serves me well, I believe she made it on Christmas tree decorating night. So many wonderful memories! Anyway, ever since, I have been making white chili every fall. I found a recipe in my Rival Crock Pot booklet, but I have tweaked it a bit.


White Chili
  • 3 cans Great Northern beans
  • 1 large onion, chopped
  • 3 cloves garlic, minced (or 3 tsp. of minced garlic)
  • 2 4-oz. cans green chilies
  • 3 lbs. boneless, skinless chicken breasts, cooked and shredded
  • 2 14 1/2 oz. cans of chicken broth
  • 1 can water
  • 1 tsp. salt
  • 1/2 tsp. ground cayenne pepper
  • 1/2 tsp. ground oregano
  • 1 tsp. ground cumin
  • Shredded Monterrey Jack cheese (optional)
  • Saltines or tortilla chips (optional)

*Meat Seasonings: (I cook the chicken the day before, season it, and leave it in the fridge overnight.)
Mix 1/2 tsp. garlic powder, 2 tsp. cumin, 1 tsp. salt, 1 tsp. ground oregano, and 1/2 tsp. black pepper together. Pour over chicken and mix thoroughly. Cover and keep in fridge overnight.
** The next morning, in a crock pot, combine the seasoned meat and the rest of the ingredients adding the additional herbs and spices last. Stir and cook on low for 10-12 hours. (Mine is usually ready before 10 hours.) When ready to eat, top with cheese and crackers or chips if you'd like.

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