White Chicken Chili
When the weather starts to turn cool I begin to dream of all the great soup and chili dishes that are perfect for crisp fall evenings. My husband found this recipe a few recipe a few years ago and we’ve since adapted it to our tastes. Recently I made this for the kids to try also. I diced the chicken nice and small for the little ones and it was enjoyed by all. This is a very mild version, but if you like you can add some red pepper flakes to give this dish a little more of a kick. I served this chili with cheese twists which were a great compliment to the meal.
White Chicken Chili
Author/Source:
Melissa @ Onceamonthmom.com
Ingredients:
- 1/2 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 4-oz can chopped green chiles
- 2 cups cooked chicken, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 cups great Northern beans, cooked, drained and rinsed
- 3 cups chicken broth
- 1 cup white cheddar cheese, shredded
Directions:
Heat oil in skillet and saute onions and garlic until they start to soften. Transfer to crock pot and add green chiles, chicken, cumin, oregano, beans and chicken broth. Cook on low for 6-8 hours or high for 3-4 hours. Just before serving, add cheese and stir until melted.
Freezing Directions:
Follow directions as listed above, including adding cheese. Instead of serving chili, cool to room temperature. Package one cup portions into pint freezer bags. To Serve: Thaw in refrigerator overnight. Transfer contents of bag to a bowl and microwave until heated through.
Servings: 6
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
This look scrumptious! Love chili for the fall but I’ve never made a white chili before, must try this one!
Stephanie
chocolatecoveredbuttons.blogspot.com
I have made this recipe a few times and it is amazing! I do puree half the beans to give a thicker consistency.
What a great idea to puree some of the beans! I’ll have to try that myself the next time I make this recipe.
Hello! I’m trying this out today, and had a question about the beans. Is that measurement before for the dry beans or cooked beans? I soaked some overnight and it looks like a LOT.
Cooked beans sorry!! But you can freeze the beans you soaked and use them for another day!
Actually, this is GREAT! I wanted to make a double batch, but thought I didn’t have the beans to do it. Thanks for your help and for the recipe.
[...] Dinner – White Chicken Chili [...]
Have you ever prepped everything up to the crockpot step? I wonder how it would freeze that way? Then you could thaw and dump in the crockpot on the day you want to eat it.
I am putting the ingredients in my crockpot now and am thinking I messed up. I soaked and precooked the beans but when I put this altogether it looks like it will be a mushy, runny soup instead of chili. The beans were already quite soft from cooking over night (recipe calls for cooked beans right?) and when I add the liquid it is just a lot!! Also, having cooked the chicken already and then cooking it in the crockpot for so long makes me think it will be overdone. Help?!
No you did it right! Cooked beans and cooked chicken. The crockpot time is for the flavors to meld together. The moisture will cook down.