Tasty Tuesday – Unstoppable White Chicken Chili

I love White Chicken Chili. People make it all different kinds of ways. Even when I try to do different recipes – they’re always fairly similar. Hey – I know what I like! I started out making it with the McCormick white chicken chili seasoning packet (thanks to Steph) – and it’s great! So sometimes I’ll go that way or sometimes I’ll spice it myself. Here are two different versions I’ve made.  Both are similar but it’s good to have some flexibility:)

White Chicken Chili

adapted from McCormick’s packet:)

1-2 pounds chicken breasts (frozen works fine!!)

2 cans white beans

1 can diced tomatoes (or rotel)

1 can corn

1 packet McCormick’s seasoning

Pop it all in the crockpot and cook it for 8-10 hours on high or 4-5 hours on low. BOOM.

White Chicken Chili

adapted from bhg.com

2 T. olive oil

1-2 pounds chicken breasts (I did frozen and it was fine!)

salt and pepper

as much garlic as you like:)

1 chopped onion

2-3 cans white beans

4 c. chicken broth

1-2 cans pinto beans

1 can corn

1 can diced tomatoes

1 can rotel

Splash of white wine

spices – salt, pepper, onion powder, basil, oregano, tumeric, thyme, touch of cayenne pepper – whatever suits your fancy:)

handful of cheese

diced green onion

1. Cook your chicken with the oil in a big pot. Spice with salt and pepper. Continue cooking until browned on the outside and not frozen:)

2. Add in onions and garlic and saute until soft and brown.

3. Add 2 cans of white beans and chicken broth. Use immersion blender to blend up and make the soup creamier. (If no immersion blender, just add beans and broth to regular blender before adding them in)

4. Add other can of white beans, pinto beans, corn, tomatoes and a splash of white wine. Spice as necessary. Put LOTS of spices in there – pack this puppy with flavor!

5. Look and taste. Do you want it creamier? Pop in your immersion blender for a second (OR in a measuring cup add together equal parts flour or cornstarch and water to make a paste and then scoop in). Do you want more veggies? Add in more corn, tomatoes or even other fun stuff. How does it taste? Spice is up more baby!!! Flavor is good!! This soup is your oyster! Take this recipe and make it suit your tastes.

6. Cook on stove top for 20-60 minutes or until chicken is cooked through and you think the flavors have meshed well together. Let is simmer longer if you’d like. If you’re in a hurry, just cook until the chicken is done and then use two forks to shred it. If it’s simmering for a couple hours the chicken will probably fall apart on its own.

7. Serve with a handful of cheese (we LOVE white cheddar!) and a sprinkle of green onions! Add a dollop of sour cream if you’re into that kind of stuff. (And in case you aren’t you should be… even fat-free adds creaminess and makes it oh-so-good!!)

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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Cooking, Tasty Tuesday and tagged , , , , , . Bookmark the permalink.

One Response to Tasty Tuesday – Unstoppable White Chicken Chili

  1. Caroline says:

    it was SO delicious :)

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