The temperature dropped to 60 degrees for two days and I’m already buying winter coats and making all of my favorite fall foods! Fall really is my favorite time of year for so many reasons but mostly because I love making chilis and soups and stews! You’ll be seeing a lot of that over the next few months!
My White Chicken Chili can be made in a crockpot or on the stove and requires very minimal prep work (who doesn't love that)!
Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Serves: 6
Ingredients:
3 Chicken Breasts
1 Yellow Onion
1 16oz can Diced Tomatoes
1 16oz can Cannellini Beans
1 16oz can Great Northern Beans
½ cup diced Green Chile Peppers
2-3 cloves of Garlic
2 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Oregano
1 tsp Cumin
1 tsp Garlic Powder
½ tsp Salt
½ tsp Black Pepper
Dice your yellow onion and garlic and add it to your pot with olive oil. Saute until the onions start to become translucent or 2-3 minutes.
Add your seasonings to the onion and garlic and saute for another 2-3 minutes.
Add your tomatoes, beans, and peppers to the pot and combine.
Place your whole chicken breasts into the pot, making sure that they are covered by the beans.
Cover the pot and put the heat on medium-low and let simmer for about an hour. You’ll know the chili is ready when the chicken shreds easily with a fork. If you have the time, let it cook for longer to really let the seasonings and flavors work their magic.
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