May 05th, 2020

White Chicken Chili

SERVINGS: 5-6
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/4-6 hrs

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White Chili

• ​1 1/4 lb. ground chicken
• 24 oz. chicken stock, unsalted or low-sodium
• 2 cans navy beans, strained
• 2 cans diced green chilis
• 6 tomatillos, chopped small
• 3 cloves garlic, diced fine
• 2 serrano peppers, diced very fine
• 1 yellow onion, chopped small
• 2 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tbsp. dried oregano
• 1 tsp. cayenne pepper
• 1/4 c. heavy cream
• 2 tbsp. olive oil
• salt and pepper

1. Start by cooking the raw ingredients.  Heat a large pan/pot to med heat with the olive oil. 
2. Add the garlic, serrano peppers, onion, tomatillos, chicken, cumin, chili powder, dried oregano, and cayenne pepper to the pan/pot.  Cook for about 10 min or until everything is cooked though.  Remove from heat.
3. Put the cooked ingredients and spices into the slow cooker.  Add the green chilis and chicken stock to the slow cooker.  Put on low heat and cook for about 2-3 hrs.
4. After the 2-3 hrs, add the beans, heavy cream, and salt and pepper.  Cook for another 2-3 hrs and its good to go.

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"Me Cuisine" Tips

• Popular toppings for white chili are tortilla strips, sour cream, chives, and red hot sauce.
• Season the chili liberally in the beginning so the liquid absorbs all the spices.  The biggest mistake is under seasoning chili.
• You can use any white beans in this chili, I just prefer navy beans.
• This recipe is spicy!  Reduce the spice by using less serrano peppers or cut out the cayenne.