It's kind of the same, yet not at all the same and it has a spicy kick that is just delicious. It makes a great dinner and the leftovers are like the second act of a fantastic play....just as good as the first!
Let's get started!
2 pounds boneless, skinless chicken pieces, raw and whole
4 cups chicken stock
1 large onion, chopped
2 stalks celery, chopped
8 ounce can of roasted green chilis, diced
2 teaspoons chili powder
1 and 1/2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1 or 2 cans of 16 ounce navy or great northern beans, drained and rinsed
(1 can if you like less beans and 2 cans if you like more beans)
1 and 1/2 cups frozen whole kernel corn
thin shredded cheddar or mozzarella cheese (your choice)
3 strips of bacon fried crisp and crumbled
sliced green onion tops
Place chicken in the bottom of the crock-pot, surround with all vegetables except beans.
If you like creamer chili, you can add 1/3 cup of heavy cream at this point. I do not do this as I prefer my white chili more clear.
In a bowl, place the chicken broth and all the spices and stir to mix well. If you can do this the day before or even a few hours before cooking, it will deepen the flavor.
Pour stock and spices over the chicken and vegetables and cover the crock pot.
Cook on high for 3 1/2 to 4 hours, or for 6 hours on low.
At 3 hours on high or 4 hours on low, remove the chicken breasts and chop the meat or shred, whichever you prefer.
Put the chicken back in the pot and stir in the beans.
Cover and cook for remaining time.
Serve in bowls with shredded cheese on top and sprinkle crumbled bacon and green onions on top of the cheese.
Have a great week!
All you need to make great meals!