I love a good bowl of White Chicken Chili. There is a recipe for it living my archives (found here) that I’ve made for many years and hold in high regard. But, here’s the thing. You make it with dried beans, which ends up taking a little bit of extra planning and patience (both of which I find myself a little short on now and then). Don’t judge me too harshly, okay? Life is busy, and just seems to keep getting more so! How did that happen, I would really like to know. 🙂
So, I have been experimenting with a Crock Pot version of Creamy White Chicken Chili requiring much less effort, while still resulting in a fabulous chili. After many attempts, I have settled on the yummy concoction I have to share with you today. Would you believe me if I told you every person in my family gobbled it up, with big smiles on their faces. Love it when that happens! It’s thick, creamy and very flavorful without being overly spicy. It’s actually quite mild. (If that offends you, by all means add a pinch of red pepper flakes if you would like.) It’s also VERY easy to put together (plan for about 10 minutes prep!)
Take this chili to your next tail gating party, make it for hungry teenagers, give some to your nieghboor, put it together this week when you know your day is going to be super busy! I hope you love it!
Creamy White Chicken Chili (Crock Pot)
Time: 10 minutes prep + 4-7 hours crock pot cooking
Yield: 8 servings
Recipe from Jamie Cooks It Up!
4 (15 ounce) cans white beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) mexican stewed tomatoes
1 (4 ounce) can green chilis
1/2 C salsa
1 T taco seasoning
1 chicken breast (frozen works well)
1 chicken thigh (frozen works well)
1/2 C sour cream
1/2 C whipping cream
1 t oregano
1/2 t cumin
TOPPINGS: Cheese, Tortilla Chips
1. Grab 4 cans of white beans. Yes, 4…I know you only see three cans above but you will be needing 4. 🙂 Thanks for your cooperation. Drain the juice from the cans and rinse the beans in cold water.
Drain and rinse one can of pinto beans as well, and throw all of the beans into a 4-6 quart crock pot. I love the bit of variety the pinto beans add to the soup. If you only have white beans, don’t sweat it or make an extra trip to the store. You can use 5 cans of white beans just fine.
2. Add 1 can of green chilis.
3. You’ll need 1 can of diced Mexican Stewed tomatoes.
If you only have whole tomatoes, stick a pair of scissors into the can and chop them up. Works great, without a lot of mess. 🙂 Add the tomatoes to the crock pot.
4. Add 1/2 cup of salsa…
and 1 tablespoon Taco Seasoning. Stir everything together to combine.
5. Place 1 chicken breast and 1 chicken thigh into the pot. Scoop some of the bean mixture on top of the chicken so they are about half way covered up. 6. Cover the crock pot and cook on low for 7 hours or on high for 4.
7. Remove the chicken from the crock pot and shred it up with a fork. Toss it back into the pot.
8. Stir in 1/2 cup sour cream…
and 1/2 cup whipping cream. You could also use half and half or just plain milk. 🙂 9. Add 1 teaspoon oregano and 1/2 teaspoon cumin. Stir everything well to combine. 10. Cook on high for 15 minutes, or until all ingredients are heated through. Serve and enjoy! If you have leftovers, add a little bit of milk to thin things out when you heat it up.