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White Chili is one of my favorite cool weather comfort foods. I’m definitely ready for spring here. The days are warming up, but the nights are still a little cool. Perfect weather for a bowl of white chili.
I love that you can throw this in the slow cooker in the morning and it’s ready to go at supper time, without much work from you. If you want to you can add a side salad, or bake some corn muffins to go along with this chili.
White Chili Recipe
- 1 lb of dried beans, soaked overnight (or use the quick soak method on the bag if you forget to soak them)
- 6 cups of chicken broth ( I use low sodium, free range)
- 4 cups of chicken cut into bite size pieces (can be cooked if you have some leftover chicken to throw in there)
- 2 cloves of minced garlic
- 1 medium onion chopped
- 1 T canola oil
- 2 cans of mild or medium green chilies
- 2 tsp cumin
- 1 1/2 tsp oregano
- 1/4 tsp cayenne pepper
Optional garnishes:
- grated Monterey Jack cheese
- sour cream
- guacamole
- corn chips
- Saute the onion and garlic in a small amount of canola oil.
- Combine the broth, beans, chicken, onions, garlic, and spices in a large pot. Simmer for 1-2 hours. You can also throw the broth, chicken, and beans in the slow cooker in the morning like I mentioned above, and let it cook all day.
- Add the onion, garlic, and spices when you get home from work, or about an 30 minutes you’re ready to serve.
I like to scoop this soup up with corn chips, instead of crackers. I also add hot sauce, and sometimes a dollop of sour cream to give it a little extra kick.
Enjoy!
Image (c) L Gerlach all rights reserved
