white chicken chili

white chicken chili white chicken chili white chicken chililet me tell ya, this doesn’t look like much, seriously, i’ve accepted that. but, don’t let this pile of beans fool ya! it is tasty and the best leftovers you can run home to when your fingers are frozen and the wind won’t stop blowing in your face and you are literally counting down the steps it takes to get to your 3rd floor walk up. that was a mouthful, my apologies.  i constantly make batches of this white chicken chili to feed an army…and then the two of us end up eating all. of. it.  i look forward to it for lunch, i can’t wait to get home to eat it for dinner and i’d probably eat in on toast for breakfast at work but i choose to not get stared at. for now at least. everyone loves a good crock pot recipe that can cook all day while your slaving away and then come home and pig out without having to turn a single knob on their oven, so let’s get it goin’.white chicken chili

white chicken chili 

  • 3-4 boneless skinless chicken breasts
  • 3 cans of cannellini beans (great northern beans work too!), drained and rinsed
  • 2, 15oz cans of corn
  • 2 bell peppers (i used red + green), chopped
  • 1 yellow onion, chopped
  • 1/2 head of cauliflower, chopped into florets
  • 1, 32 oz chicken or vegetable broth
  • 1.5 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1/2 cup low fat sour cream
  • salt to taste

for topping:

  • sour cream
  • shredded cheddar cheese
  • chopped red onion
  • cilantro

here’s how:

this is embarrassingly easy, and i almost can’t believe i’m writing this down, but it is too good not to share with the world (aka my little corner of the internet).

take out your 6 quart crock pot, if you have a smaller one, no worries! just cut the recipe in half. arrange the chicken on the bottom. top with beans, corn, peppers, cauliflower, onion, broth, cumin, chili powder. stir it up a bit then cover and cook on low for 6-8 hours. at this time, your chicken will be falling apart but feel free to take two forks and shred it to your liking. now, stir in the sour cream, season with salt as needed and ladle into bowls or serving dish. i like to add a dollop of sour cream, minced red onion, cilantro and cheese to my chili then call it a day.

also, let it be known you can change this depending on your likes a dislikes. like things spicy? add some jalapeno. want it thicker? don’t add as much broth (maybe 3/4 of the amount above). let your imagine run wild!! or don’t, cause its good as it is. enjoy!

white chicken chili

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