Saturday, January 21, 2012

White Chicken Chili

I don't use a slow cooker for this, just a regular, large pot over low heat. I use chicken thighs for this recipe because they have so much more flavor than the breasts. I also use more cumin than the recipe calls for, and a bit of extra garlic added when it's almost finished so that flavor is more pronounced. If you don't have a food processor, you can add a couple tablespoons of corn starch to thicken it up. It doesn't change the taste. I also made lima beans and added them to it last time I made this. 



2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth 
1 tablespoon vegetable oil 
2 whole bone-in chicken breasts (3 lb.) 
Salt and pepper
2 onions, chopped 
4 cloves garlic, chopped 
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin 


  1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
  2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
  3. Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

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