Monday, May 15, 2006

White Chicken Chili

Here's the recipe for the slow cooker white chicken chili Peter made over the weekend. We chose the "longer" method of cooking on low heat for 10 hours (we elected to do this overnight) and though the onion smell was so strong it made us toss and turn in our sleep, it was DELICIOUS after having simmered all that time. We're still eating the leftovers and it's getting better everyday. Other than chopping the raw ingredients, this recipe couldn't be easier or faster.

3 15-oz. cans Great Northern beans, drained
8 oz. cooked and shredded chicken breasts (we grilled ours, diced it, and added about twice as much for good measure)
1 cup chopped onion (any kind of onion is fine)
1 1/2 cups chooped yellow, green or red bell pepper (we used yellow and red only 'cause they're the sweetest)
2 jalapeno peppers, stemmed, seeded and chopped
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth

sour cream (I always go with fat free)
shredded cheddar cheese (gotta go full fat here)
tortilla chips (we like blue ones)

1. Combine all ingredients except topping in slow cooker.
2. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
3. Ladle into bowls and top with sour cream, cheese and crushed tortilla chips.

*Adapted from Fix it and Forget It by Dawn J. Ranck and Phyllis Pellman Good

1 comment:

Julie W said...

This was delicious, I am so delighted to have the recipe!