The Missing Ingredient

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Slowcooker White Chicken Chili November 7, 2009

White Chicken Chili

It’s hard to have a true white chicken chili that’s also spicy.  Once you put in the cayenne and chili powder it doesn’t look like a white chili anymore!  I make chili pretty often and am always trying new ingredients and spice mixtures.  This one was delish!  Chili doesn’t really need much of a recipe though; be creative and use what you have on hand.

1 pound dried navy beans, picked over

2 tablespoons olive oil

1 cup carrots

2 cups onions

1 jalapeno, finely chopped

2 tablespoons garlic

1 2/3 tablespoons chili powder

1 teaspoons kosher salt

1 teaspoon ground cumin

Sprinkle crushed red pepper (to desired taste)

1/4 teaspoon dried oregano

1 teaspoons ground black pepper

1/8 – ½ teaspoon cayenne pepper (to desired taste)

1/8 teaspoon cinnamon

3 cups low-sodium chicken broth

1 pound chicken breast, diced

2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained

1 can cream of chicken soup

1-2 tablespoon heavy cream

  1. In a large bowl, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and add to Crockpot.
  2. In a skillet, heat the oil and sauté the onion, carrot and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the spices and chicken broth, stirring, for 2 minutes. Add to Crockpot.  Add the chicken, canned tomatoes, soup and stir to combine.  Cook on low 8-9 hours or on high 4-5 hours.  Finish by adding the cream.
  3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, cilantro, jalapenos, and green onions to taste.