White Chicken Chili

 

My sister is pretty cool.  You probably all know that already, because she is famous.  Seriously.  I can't go anywhere without someone knowing her.  The upside, though...I have met some pretty cool people by proxy.  This recipe came from one of those people.  Thanks, Lindsey, for the simply FAB and simply EASY White Chicken Chili recipe.  As she said..."It's sinfully simple."  It was perfect for throwing together for a teacher appreciation luncheon that I volunteered to bring "chicken" soup to.

White Chicken Chili

• 2 cans Northern beans
• 2 cans Navy beans
• 4 oz. can of diced green chiles
• 1-2 packages of Southwestern, precooked chicken strips (or 2 c. cooked chicken)
• 1 small onion
• minced garlic
• 2 t. cumin
• 2 t. oregano
• 1/8 t. cayenne pepper
• chicken broth
• garnishes (I used light sour cream, tortilla strips and shredded cheese)

 

Chop up an onion and some garlic (I used pre-minced, jarred garlic).  I threw this in the saute pan to cook some...(plus, it's always AWESOME to have your house smell like onions and garlic from 7:30 in the morning.  :-) )...but you could just throw this all into a Crockpot if you'd prefer.

 

I used two packages of chicken for my crock pot size.  The night before when I made a batch in my dutch oven for the hubster and myself, I only used one package.

 

I did chop up my chicken into smaller, soup-sized pieces before I threw it into the saute pan with the onions and garlic. 

 

After throwing this mixture into the Crockpot, I added my beans.  (I used half the amount for my single, dutch oven batch.)  I didn't drain my beans. 

 

Add one can of green chiles.  (I used the same amount for both batches.  My "hot" husband thought, two might make it too spicy for a teacher's luncheon.  Never thought I'd hear him say, "too spicy.")

 

Now for the spices.  My measuring was most certainly "ish."  2 teaspoons-ish...etc.  This was merely a guideline.





 

Add chicken broth until it reaches your preferred consistency.  I used the majority of one box of broth in my Crockpot to make it soupy...if you like a beanier chili, a smaller splash would get you there.  Cook on low until warmed through.  Top with garnishes of your choosing and ENJOY!  My husband ate 3 bowls the first night I tried it out.  :-)