Tuesday, March 15, 2011

Favorite White Chili


I cut this recipe out of a November, 1994 issue of "Good Housekeeping" magazine.  The original recipe stated to bake in a covered casserole for 50-60 minutes.  I've adapted it to a slow cooker & use frozen chicken breast halves instead of chicken that is cut into chunks.  You also can use 2 cans of Great Northern beans in place of the white kidney & garbanzo beans.  It's really tasty & so easy to assemble.  Lately, instead of using a slow cooker, I opt to use a covered dutch oven in a low temperature oven.    That way, I can use one pot & save cleaning!  Here's the adapted recipe.

1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 can white kidney beans, drained
1 can garbanzo beans, drained
1 can white corn,drained
2 cans chopped mild green chilies
2 cans chicken broth
hot pepper sauce, to taste
Monterey Jack cheese, shredded

 Over medium heat, cook the onion, garlic & cumin in the hot oil, until onion is tender.

 In slow cooker, combine the onion mixture with the chicken (I use frozen), beans, corn, green chilies & broth.  Cover & cook on high for 4-5 hours, or on low for 7-8 hours.   Remove chicken & shred & return to slow cooker. 

To serve, stir hot pepper sauce, if desired, into chili.  Serve with shredded cheese.  I like to add slices of avocado & a dollop of sour cream.

I am sharing this with:                                                            
Seasonal Sundays
On the Menu Monday
Mouthwatering Monday
Tasty Tuesday
Wow Us Wednesday
Foodie Friday
Crock Pot Wednesday
Miz Helen’s Country Cottage

11 comments:

  1. Hi Kitty,
    This is an awesome White Chili. I love the addition of the Garbanzo Beans and Corn. We are looking forward to trying your Chili. I am so excited that you entered it in The Texas Star Chili Cook Off 2011. Thank you so much for your entry and good luck with the Cook Off!
    Miz Helen

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  2. Your chili sounds great Kitty! It's a little different with the chick peas, always fun to mix things up a bit:@)

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  3. Believe it or not, I have never made white chili. I have wanted to, though. This is posted at the perfect time because my daughter will be home for fall break next weekend. What a perfect Friday night treat for the family.

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  4. Love white chili! Never had it until I was in the south. thanks for sharing this recipe.. xo marlis

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  5. Sounds wonderful for those cool evenings...I love any kind of chili!! Will have to try this one!

    Miss Bloomers

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  6. Oh this looks soo good. I can't wait to try it. Great to have you a part of Seasonl Sundays.

    - The Tablescaper

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  7. this looks so good...I love me some WHITE CHILLI. I’m having a charming GIVEAWAY this week at my blog…come by and check it out!

    Blessings,
    Linda

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  8. Sounds delicious.

    Carolyn/A Southerners Notebook

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  9. This looks great. How long and at what temp wouldnincook it in a Dutch oven?
    Thanks for sharing.
    Marie

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  10. Marie, if I cook this in a dutch oven, I start it in the morning & put the temperature at 225 degrees & cook all day. I put the chicken breasts in frozen, too. Before serving, I take out the breasts & shred or chop them & return to the pot. Did you know you're a "no reply blogger"? I hope you get this message!

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  11. This sounds like a really good recipe! I didn't see it until I started checking out all the chili in the the cook-off!

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