{ Crockpot} White Chicken Chili
My adaptation in BLUE
serves: 8-10
serves: 8-10
- 1 large yellow onion, chopped
- 1 can (15-ounces) low sodium Great Northern Beans, drained and rinsed well
- 2 cups dry cooked Great Northern Beans+ ( save1 cup of the liquid it was cooked in)
- 1 can (15-ounces) low sodium Red Kidney Beans, drained and rinsed well
- 2 cups dry cooked dark Red Kidney Beans + (save 1 cup of the liquid it was cooked in)
- 2 cans (10-ounces each) diced tomatoes with green chilies
- 1-28 oz can diced tomatoes (drain liquid and save in a measuring cup)
- 1 can (15-ounces) sweet corn kernels
- I used 2 fresh leftover cooked corn (shaved off the kernels to add at the end)
- ¼-teaspoon chili powder
- 1 teaspoon chili powder
- ¼-teaspoon ground cumin
- 1/2 teaspoon ground cumin
- ¼-teaspoon garlic powder
- 1/2 teaspoon dry granule garlic and parsley
- ⅛-teaspoon paprika
- 1 teaspoon Hungarian sweet paprika
- salt and fresh ground pepper, to taste
- 1 cup low-sodium chicken broth
- 2 cups of the liquid from the beans it was cooked in
- 1 tablespoon extra virgin olive oil
- 1 bottle (12-ounces) beer
- 1 bottle Samuel Adams beer
- 4 chicken breast halves
- whole breast of a store bought rotisserie chicken taken off the bone
- 1 avocado, diced, for garnish
- shredded cheddar cheese, for garnish
- sour cream, optional
Instructions
- Place the chopped onions, beans, tomatoes, and corn in the crock pot.
- 1-1lb. bag of dry Great Northern Beans soaked for 2 hrs. after bringing it to a boil (in a large pot covering it with water) adding 2 bay leaves, 1 half onion, salt and pepper. Do the same with the red Kidney Beans. Simmer beans on low heat till almost tender to the 'al dente' about 1 hr.
- Stir in chili powder, cumin, garlic powder, paprika, salt and pepper.
- Add both beans with their liquid to a 'Dutch oven' (heavy duty large pot) the drained diced tomatoes, add the spices, and the beer. Cook for an additional 1 hr. on med- low uncovered.
- Add chicken broth and beer.
- Place chicken breasts on top.
- Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook
- on LOW for 5 to 6 hours, or until chicken is done.
- Shred the deboned chicken breast, and add it to the pot, along with the corn kernels. Add the olive oil. Add 1/4 cup of flour to the reserved tomato juice, which is about 1/2 cup, whisking it till a smooth paste, and add it to the pot with all the ingredients. Simmer for an additional 25 minutes
- Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
- Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.
- Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.
- Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition Information
Serving size: 486 grams (17-ounces) Calories: 345 Fat: 5.3
