Wednesday, October 2, 2013

White Chicken Chili

There are versions of this recipe floating all over the web. The first time I had something like it was at a neighborhood chili cook-off, where it won the contest by a large margin. Unfortunately, many of the recipes I've seen are littered with processed ingredients. I've tried making it a few times sans packets and cans, and this has been my favorite incarnation.

White Chicken Chili 

2 chicken breasts
1 1/2 tsp, oregano
1 tsp. salt
1/2 tsp. chili powder
1 tsp. cumin
1/4 tsp. pepper 
1 onion-diced
2 stalks celery--diced
1 green pepper--diced 
1 jalapeƱo--diced
1 can white beans, drained and rinsed
2 tsp. chicken base
4 oz. cream cheese
2 1/2 water 
Place all ingredients in a Crock Pot and cook on low for 6 hours. Shred Chicken and stir-in cream cheese until it's incorporated. Cook on low for one more hour. Serve with crusty bread, shredded cheese, green onions, tortilla chips, or whatever you'd like.

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