Wednesday, September 28, 2011

Kitchen Experiments: White Bean Chicken Chili

Cooler weather to me means breaking out the crockpot and making some sort of comfort meal that fills my house with amazing smells. I love white bean chicken chili and have seen it done so many different ways. Every year I make the same recipe but I decided this year to find a new one to try. I was pleasantly surprised.



6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3 tablespoons lime juice 
1 bag cheese of choice (we did sharp cheddar)
Tortilla chips to top

Step 1: Remove excess fat from chicken put in crock pot (3 1/2- to 4-quart)

Step 2: Mix chopped onion, garlic, broth, cumin, oregano, salt and pepper sauce. 
prepare for your house to smell like heaven

Step 3: Cover; cook on Low heat setting 4 to 5 hours.

Step 4: Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces.
Chicken will just fall off the bone, so tender!

Step 5: Discard bones; return chicken to slow cooker. 

Step 6: Stir in beans, corn, lime juice and cilantro. 

Step 7: Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Step 8: Top with cheese and tortilla chips, enjoy!


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