This could be either for the slow cooker or the stove.
Ingredients:
6 skinless chicken thighs (or 2 cups cooked cubed chicken breasts; stovetop method)
1 large onion, chopped
2 cloves garlic, chopped finely
1 3/4 chicken broth (or 3 cups chicken broth; stovetop method)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce (I omitted this because I did not have it)
2 cans great northern beans (I used 1 can Great Northern & 1 can white navy beans)
1 can white, whole corn (I used yellow because I could not find white)
3 tablespoons lime juice (2 tablespoons; stovetop method)
2 tablespoons fres chopped cilantro
Directions (slow cooker):
Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low heat setting 4 to 5 hours. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Directions (stovetop):
Using 1 tablespoon of vegetable oil cook onions and garlic over medium heat until tender. Add remaining ingredients except the cooked chicken. Heat to a boil, lower temperature and simmer for 20 minutes (I simmered for about an hour to thicken it, I guess you could use less chicken broth?) Add chicken and heat through.
Serve topped with green onions (I use chives since I have them fresh), shredded cheese and sour cream if you want to. I also ate mine with tortilla chips.
This was a very easy dinner. I just boiled the chicken while I got everything else prepared and simmered.
Ingredients:
6 skinless chicken thighs (or 2 cups cooked cubed chicken breasts; stovetop method)
1 large onion, chopped
2 cloves garlic, chopped finely
1 3/4 chicken broth (or 3 cups chicken broth; stovetop method)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce (I omitted this because I did not have it)
2 cans great northern beans (I used 1 can Great Northern & 1 can white navy beans)
1 can white, whole corn (I used yellow because I could not find white)
3 tablespoons lime juice (2 tablespoons; stovetop method)
2 tablespoons fres chopped cilantro
Directions (slow cooker):
Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low heat setting 4 to 5 hours. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Directions (stovetop):
Using 1 tablespoon of vegetable oil cook onions and garlic over medium heat until tender. Add remaining ingredients except the cooked chicken. Heat to a boil, lower temperature and simmer for 20 minutes (I simmered for about an hour to thicken it, I guess you could use less chicken broth?) Add chicken and heat through.
Serve topped with green onions (I use chives since I have them fresh), shredded cheese and sour cream if you want to. I also ate mine with tortilla chips.
This was a very easy dinner. I just boiled the chicken while I got everything else prepared and simmered.
2 comments:
I made this last night and it was good. I added a can of green chiles and used frozen corn.
White chili is a family favorite. I too use green chilies.And a "secret" ingredient--a can or cream of chicken soup. It makes it thicker and a little, well, creamier. I always make it in big batches and use a can each of every kind of white bean I can find. It freezes well too.
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