Oh I know the Super Bowl thing is over and I missed that window for the “Game Day Chili” recipe to land on your radar. I actually never understood that game day chili thing though… you want a bunch of people at your house eating a soup that will stain your carpet when they spill it? Meanwhile, they will be tooting up a storm from all the beans and jalapeños you loaded up in the chili?
Speaking of spilling chili… the “white chili” recipes will do less damage when spilled. Ha! And this is what I have for you in this post.
Also, why do we call it “white chicken chili”? Seems like all chicken is pretty much white on the color spectrum.
I vote for a name change to “White Chicken White Chili” to see how the world gets rocked. [Ahem, this is supposed to be received in a humorous tone, not a serious one.]
Anyway, the beauty of the zillion chili recipes out there (IMO) is you really can make them simple, nutritious, add your own zing or flare, and subtract what you don’t want. And you don’t have to make chili in a slow cooker, but heyyyyy, the slow cooker is still in style in case you were wondering.
I adapted this recipe from the New York Times Cooking app based on what was in the pantry and the palates of this GriffDawg household. Feel free to experiment!
A glimpse…
Ingredients:
1-2 Tbsp extra virgin olive oil
small white or yellow onion (or 1/2 of a ginormous onion), chopped
6 garlic cloves, finely chopped
2 (4-oz) cans of chopped green chilis (mild or hot, you choose your fire level; don’t drain from the can)
2 tsp cumin
1 tsp dried oregano
1/2 tsp cayenne
1.5-2 pounds of boneless, skinless chicken thighs
3 c stock of choice (I used a turkey stock I had made from Thanksgiving)
other veggies such as bell pepper - seriously, you can add more veggies than onion and corn and you’ll be alright
2 cans (15 oz) of white kidney beans (cannellini), drained and rinsed
1 c frozen corn
salt and pepper to taste (I added very little salt)
Preparation Steps:
Heat olive oil in large skillet over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic, green chilis, cumin, oregano, cayenne and sauté until “fragrant” (1-2 minutes). I added about 1 large pepper (orange and green, chopped) here for another minute. Transfer contents of skillet to slow cooker.
Add all of the other goodies to the slow cooker EXCEPT the corn and give it a few stirs. If you like more liquid-y chili, you can add more broth or water. Cover and cook on low 5-6 hours or until chicken is cooked through.
Shred the chicken in the pot (use a couple big forks), add the corn, and let it cook another 10-15 minutes or so.
Enjoy!
Let me know if you try it and what you change, if anything.
Thanks for reading,
Mechanic Dina