Need some comforting?

Earthquake? Hurricane? Tornado? Apparently bad things happen in threes, so what’s the only thing to make you feel better during those times? Comfort food. Yesterday morning when there was still high winds lingering and random spurts of rain, the first thing that I thought of was curling up with a bowl of chili with people I care about.

Now, I’m not talking about the regular old red chili, which don’t get me wrong, is also delicious. I’m talking about white chicken chili. Absolutely delicious and comforting and super easy to make. What could be better?

This recipe can be either made in a crockpot – like my pretty red one – or on the stovetop in a big pot. Whatever floats your boat. (If you’re using a pot on the stove, just saute and cook onions, garlic and chicken in the pot before putting in all the other ingredients).

I sort of have a thing for red metallic appliances...

White Chicken Chili
(Approximately 8 servings)

1 lb of chicken breast, chopped or shredded
1 16-oz can of diced tomatoes, fire roasted or regular
4 16-oz cans of Great Northern beans
1 4-oz can of fire roasted green chiles
2 medium onions, diced
6 cloves of garlic, minced
2 tbsp. extra virgin olive oil
¼ cup chili powder
2 tsp. cumin
1 ½ cups reduced sodium chicken stock
1 cup shredded Mexican cheese
Salt and pepper to taste
Optional toppings: Mexican cheese, scallions, sour cream, tortilla chips, etc.

  1. Chicken. I like to use split breasts (raw usually ends up being about 2 lbs) and I bake or boil them off and de-bone, de-skin, and shred in advance. I use them cause they’re cheaper and I think they have more flavor. If you want to make it easier, just throw in chopped up, raw chicken tenderloins or breasts.
  2. Saute the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
  3. Meanwhile, put the tomatoes, beans, chiles, chili powder and cumin into the crockpot.
  4. Once the onions and garlic are cooked, put them in the crockpot with 1 ½ cups of chicken stock. Stir it up!
  5. Cook the chili 3-4 hours on high or 6-8 hours on low. About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
  6. Serve with optional toppings and enjoy!

Your belly will thank you!

*All measurements are approximate so use your taste buds, but only after the chicken is completely cooked – or before adding it!

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3 thoughts on “Need some comforting?

  1. […] Check out the winning recipe: White Chicken Chili […]

  2. […] everyone! I had to share another quick post with you today because my White Chicken Chili that you all love so much is featured on The Gracious Pantry! Also, if you have forgotten, the […]

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