Saturday, October 12, 2013

White Chicken Chili

My husband loves chilli so much we usually eat it about once a week in the fall and winter months.  While we usually eat spicy chilli, sometimes you have to switch it up a bit.  Here's a change for you, if you're like me and you get tired of the same old thing all the time.


Shredded chicken
Navy beans
Garbanzo beans
Great Northern beans
Sliced carrots - about 1 carrot
Half bag frozen peas
Half bag frozen corn
2 cloves garlic
1 medium onion (chopped)
3 Tablespoons oregano
2 hot peppers, diced (or 2 cans of green chillies)
Fresh cilantro
1/2 stick butter
1 quart chicken broth


The night before:  Put several chicken legs and wings in the crock pot and set it to cook on low for about 8 to 10 hours.    Soak your beans overnight to help break down the sugars. This will help reduce the unpleasant side affects that usually accompany these "musical fruits".  If ya know what I mean...?

The next morning:  remove chicken from the crock pot and shred.  Discard bones and put shredded chicken back in the broth.  Rinse your beans and put them in the crock pot.  In skillet, saute  garlic, onions, oregano, peppers, cilantro, salt and pepper (to taste) in butter.  When the peppers and onions are soft, add this mixture to the crock pot.  Slice 1 large carrot and put in crock pot.  Add 1/2 bag frozen peas and 1/2 bag frozen corn to crock pot.  Put the lid on the pot.  Set the pot to cook on low for about 8 hours. 

Serve with:

Sour cream
Mozzarella Cheese
Corn bread
Hot Apple Cider
Green Onions

Fast and Easy!  Dig in and Enjoy! 

Happy Fall!! 

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