White Chicken Chili Recipe
Ingredients:
- Northern Beans: 3 cans (15 ounces each)
- Preparation: Rinse and drain the beans to reduce sodium if desired.
- Chicken Stock: 32 ounces (4 cups)
- Alternative: Use low-sodium chicken broth if preferred.
- Corn: 1 can (15 ounces)
- Preparation: Drain the corn to avoid extra liquid in the chili.
- Rotel: 1 can (10 ounces)
- Alternative: Use diced tomatoes with green chilies if Rotel is not available.
- Sour Cream: 1/2 cup
- Tip: For a richer taste, use full-fat sour cream.
- Cream Cheese: 8 ounces (1 block)
- Preparation: Allow to soften at room temperature for easier mixing. Cut into chunks to help it melt evenly.
- Onion: 1 small, chopped
- Preparation: Dice finely to distribute flavor throughout the chili.
- Chicken Breasts: 3-4 boneless, skinless
- Preparation: Can be cooked whole or cubed; adjust cooking time if cubed.
- Seasonings:
- Chili Powder: Start with 1 tablespoon, adjust according to heat preference.
- Pepper: Freshly ground black pepper is best.
- Salt: Add to taste; start with 1 teaspoon.
- Garlic Powder: 1 teaspoon; adjust to taste.
- Onion Powder: 1 teaspoon; adjust to taste.
Instructions:
- Prepare Ingredients:
- Chicken: If using whole chicken breasts, season lightly with salt and pepper before placing in the crockpot.
- Cream Cheese: Cut into chunks for quicker melting.
- Beans and Corn: Drain and rinse beans to reduce sodium content.
- Assemble the Crockpot:
- Layering: Place chicken breasts at the bottom of the crockpot. This ensures that the chicken cooks thoroughly and flavors the broth.
- Add Beans and Corn: Spread the beans and corn over the chicken.
- Add Rotel: Pour the Rotel over the top. If you prefer less heat, use mild Rotel or omit.
- Add Chicken Stock: Pour in the chicken stock to cover the ingredients.
- Add Cream Cheese and Sour Cream: Drop in chunks of cream cheese and add sour cream. This will melt and blend into the chili, making it creamy.
- Add Onion: If using, sprinkle the chopped onion on top.
- Season the Chili:
- Spices: Add chili powder, pepper, salt, garlic powder, and onion powder. Adjust quantities based on personal taste. Start with smaller amounts and adjust as it cooks.
- Cook the Chili:
- Settings: Set the crockpot to low.
- Cook Time: Allow to cook for 6 to 8 hours. This long, slow cook time allows the flavors to meld and the chicken to become tender.
- Shred the Chicken:
- Method: About 30 minutes before serving, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken, then return it to the crockpot. Stir to combine with the rest of the ingredients.
- Final Adjustments:
- Taste: Check the seasoning and adjust if needed. If the chili is too thick, add a bit more chicken stock or water. If it’s too thin, allow it to cook with the lid off for a few minutes to thicken.
- Serve:
- Over Rice: Spoon the chili over cooked rice. Top with shredded cheddar cheese and black olives if desired.
- With Chips: Serve with tortilla chips for dipping.
- Garnish (Optional):
- Cheese: Shredded cheddar or Monterey Jack.
- Olives: Black olives, sliced.
- Additional Toppings: Chopped cilantro, green onions, sliced jalapeños, or a squeeze of lime for extra flavor.
- Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes:
- Texture: For a thicker chili, use a potato masher to mash some of the beans in the pot. Alternatively, blend a portion of the chili with an immersion blender.
- Spice Level: Adjust the amount of chili powder and Rotel to control the spiciness.
Enjoy your hearty and comforting White Chicken Chili! 🍲