I guess you really don't need the word chicken in the title of this, because if chili is white, it is commonly known as chili with white beans and chicken in it, but that's what I've always called it, so it will be "white chicken chili." This recipe is of my own design of compiling and finessing many recipes. I think it is perfect and so easy because it uses rotisserie chicken from the grocery store deli!
Ingredients:
1 1/4 pound boneless, skinless rotisserie chicken cut or pulled apart into 1 inch pieces
2 or 3 cans 15.5 oz. Great Northern beans, rinsed and drained (Or, a combination of canned Great Northern, Navy, Cannellini or Pinto beans.)
1 32 oz. carton Swanson chicken broth
1 pint heavy cream (or a carton of sour cream)
1 large sweet onion, chopped into medium pieces
3 T instant chicken bouillon granules, or to taste (I like my white chili to have a chicken taste. You may substitute bouillon cubes.)
2 t ground cumin
1 t ground oregano
2 t minced garlic (fresh or from a jar that you find in produce section)
1 T chili powder
1 t salt
Freshly ground pepper to taste
Enough water to make it soup-like instead of stew-like
THE HOT STUFF- You decide: 1 to 2 canned chipotles in adobo sauce, sliced, with all the sauce from the can (This can be hard to find, but it is the Mexican section.)
1 3 oz. can chopped green chilies, with liquid (Mexican section of store)
12 slices jarred jalapeno, diced (Mexican section of store)
You can also add a fresh Anaheim pepper and diced it up to add. It's not really too hot.
Directions:
Add beans, onions, chicken, broth, bouillon, and seasonings to crockpot. Stir to mix. Place in crockpot and over and turn to high for 3 to 4 hours, or low for all day. About an hour before serving, stir in the cream or sour cream and leave it on a low setting.
Garnish with any of the following:
Chopped green onions, shredded cheese of your choice, sour cream and tortilla chips. Some recipes say to add some chopped cilantro and the juice of 1/2 a lime to each bowl. Your preference.
Ingredients:
1 1/4 pound boneless, skinless rotisserie chicken cut or pulled apart into 1 inch pieces
2 or 3 cans 15.5 oz. Great Northern beans, rinsed and drained (Or, a combination of canned Great Northern, Navy, Cannellini or Pinto beans.)
1 32 oz. carton Swanson chicken broth
1 pint heavy cream (or a carton of sour cream)
1 large sweet onion, chopped into medium pieces
3 T instant chicken bouillon granules, or to taste (I like my white chili to have a chicken taste. You may substitute bouillon cubes.)
2 t ground cumin
1 t ground oregano
2 t minced garlic (fresh or from a jar that you find in produce section)
1 T chili powder
1 t salt
Freshly ground pepper to taste
Enough water to make it soup-like instead of stew-like
THE HOT STUFF- You decide: 1 to 2 canned chipotles in adobo sauce, sliced, with all the sauce from the can (This can be hard to find, but it is the Mexican section.)
1 3 oz. can chopped green chilies, with liquid (Mexican section of store)
12 slices jarred jalapeno, diced (Mexican section of store)
You can also add a fresh Anaheim pepper and diced it up to add. It's not really too hot.
Directions:
Add beans, onions, chicken, broth, bouillon, and seasonings to crockpot. Stir to mix. Place in crockpot and over and turn to high for 3 to 4 hours, or low for all day. About an hour before serving, stir in the cream or sour cream and leave it on a low setting.
Garnish with any of the following:
Chopped green onions, shredded cheese of your choice, sour cream and tortilla chips. Some recipes say to add some chopped cilantro and the juice of 1/2 a lime to each bowl. Your preference.
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