White Chicken Chili
It’s cold and depressing outside. I want to put on my white fluffy bathrobe and curl up in a ball ALL day.
Fact: There are few things in life more comforting than a white fluffy bathrobe. It’s kind of like wearing a cloud…
But wearing a fluffy bathrobe while sitting on the couch and eating a bowl of warm chili on a cold day? Now, that is heavenly.
I’ve already mentioned my love for chili, but what you didn’t know was that I’ve never made a chili that wasn’t tomato-based. Talk about dull and predictable!
I decided to switch it up this week and make White Chicken Chili. I’m still obsessed with making soup in the slow cooker though, so not that much has changed.
White Chicken Chili by The Bite-Sized Baker:
2 large chicken breasts, cubed
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and minced
2 cloves garlic, minced
3 cups chicken stock
1 can white beans, drained and rinsed
1 can diced green chilies
1 cup corn
1 teaspoon oregano
1 teaspoon lemon pepper
1 teaspoon ground cumin
Salt and pepper, to taste
- In a large skillet, heat olive oil over medium-high heat. Add in the onion and sauté until it becomes translucent. Add chicken and cook over medium heat until cooked through. Add garlic, green pepper, and jalapeno. Continue cooking and stirring until veggies are tender, 5 minutes or so. Add in garlic and stir for another 30 seconds or so. Remove chicken mixture from heat and transfer to a clean bowl.
- Pour chicken stock into slow cooker and add beans, chilies, corn, spices, and lime.
- Add chicken mixture to slow cooker. Gently stir and cover and let cook for 6 hours on low.
- Serve with plain Greek yogurt, chopped cilantro, shredded cheese, avocado or tortilla chips.