Have you ever had one of those weeks where life takes off running and you spend the majority of your time just trying to catch up? The vision of a little girl chasing after her older sister and friends down the block keeps coming to mind for some reason and last week, that was totally me – life’s little sister. That being said, I’ve been a very bad blogger, but I’m anxious to catch up on everything I’ve missed and share a few things I’ve been dying to post about.
In the midst of all of the mayhem the temperatures cooled off and southern California finally started to feel like fall last Tuesday. Absolutely craving my dad’s White Chicken Chili, I pulled out my Crock Pot and decided to give it a shot for the first time on my own and I’m thrilled that it turned out just perfectly. I even received a, “Babe, we really need to start using this Crock Pot more often,” ovation from the boyfriend who easily downed multiple servings. My dad’s recipe is definitely the best White Chicken Chili I’ve ever tasted so I’m finally sharing it with the world… lucky you! Give it a try and let me know what you think :-)
Ingredients
Chili:
1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (I love garlic so I used 2)
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth
Toppings:
1/2 cup sour cream (I used low fat)
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese (I used Colby-Jack)
Corn tortilla chips (the authentic yellow kind)
Directions
Place cut up chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the Crock Pot for 8-10 hours. (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours).
Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency. If it is still brothy, keep mashing).
Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving. YUM!
* Yield: 6-8
**To complete our autumn meal, I made a fresh garden salad and hot apple cider. For dessert, we enjoyed our first pumpkin pie of the season. Mmmm :-)
You can never go wrong with that amount of cheese!!
I promise that it’s perfectly scrumptious without the cheese… I just have a bit of a cheese addiction ;-)
Thanks for sharing! So excited to try this recipe! Sounds perfect for a cozy night at home!
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Looks so yummy. We have a Chili cook off coming up at work and I will try out this.
Patience
http://www.justpatience.com
Making it in the morning for Wine Wednesday with the girls tomorrow evening. Talk about easy prep for a little get-together after a long day at work!! Toss some salad, poor some wine, and we’re off to a night of chit-chat, gossip and laughs!!!! Thanks for the reminder – LOVE this recipe.
Now waiting to see your blog on your recent trip home to the mitten and your visit back to the Union for some ice cold Bell’s Two Hearted IPA’s and the famous Mac n Cheese! Gorgeous Indian Summer day on the Union Patio – awesome!!!
My mouth instantly watered when I saw the photos from your successful chilli chicken recipie! It looks soooooo delicious and chilli AND chicken (& caramel but thats another story haha) are my favourite foods so together are even better. I am so going to have to give this a go, thanks so much for sharing.
Anna xo
http://www.lifesshinyprettythings.blogspot.com/
Made this today….it was sooooo good! Thanks for sharing!
Thanks, Amy! So glad you liked it :-)
Can I freeze this and put in the crock pot when i’m ready?
Hi Ashley! You can definitely put the chicken in the crockpot if it’s frozen, but I’d be careful about mixing the other ingredients, freezing them and then putting them in the crock pot when you’re ready. The ingredients are meant to cook in those specific layers throughout the course of the day (chicken at the bottom so that it cooks the hottest, etc.). I think this is probably the best way to do it. We usually have leftovers, however so I’ll always freeze about a third of this recipe and store it for a lazy day when I don’t feel like cooking ;-)
Love this!!!
Thanks, Tabitha! Hope you’re able to give it a try :-) Xo
Do you drain and rinse the beans before adding them? I’m making this now and wasn’t sure so I drained/rinsed 1 can and put the other can in whole.
Hi Jayme! I drain all of the canned items to keep the chili thick :-)
Hope that helps!
Meg
Wow girl, this looks amazing! :)
I don’t have cream of chicken soup, would it be okay to leave it out? Or is there a substitute?
Do you drain the beans and corn or put juice in it
How much calories per serving?
Hi Jennifer! I’ve never actually done the research to find out how many calories are in this, but I’d imagine it would be pretty healthy if you’re leaving out the cheese and sour cream toppings (or going for light versions of both). That’s something I’ll have to look into. Thanks for stopping by!
Do you just mash the chicken or the whole meal?
The point of mashing is to get the chicken to shred (rather than having chunks or cubes of chicken), but it’s inevitable that some of the beans will mash as well. The consistency should be thick when you are finished mashing (as opposed to brothy).
This looks amazing! I have a ton of canned chicken…would that be ok? How would I adjust cooking times?
Thanks!
Hi Wendy! I think that would be fine, but you just don’t want the chicken to burn (which is why you layer it in the crock pot first or on the bottom). I would probably cut the cooking time down by 50-75%. Check on it after about 90 minutes and adjust time/heat settings then.
Made this tonight and it was incredible. The hubs turned 40 today and this was his birthday dinner. I just realized I made it “wrong” though, but it was still fabulous! This is totally in the weeknight rotation now :-) (I purposefully omitted onions and garlic, but I dumped the corn and bean liquid in to cook, no wonder I didnt need the broth!)
Hi Alison! I’m so glad you liked it!!!! Next time try it without the corn and bean liquid and with the broth – I’m sure you’ll love it :-)
This looks amazing!! My hubby has the flu and he said this sounded good to him. Thanks so much for sharing!! Many Blessing to you!
I made this today and it was awesome! When I got to the grocery store to buy ingredients, there were 3 kinds of white beans: garbanzo, cannelleni, and great northern. I don’t know which ones you used but I just went with cannelleni and they were really good. Thanks for sharing. :)
This one of the best crock pot recipies I have ever tasted. A lot of things seem to come out bland in the crock pot but this had tons of flavor. I love this stuff!!
I made this a while ago for my family, and they’re demanding I make it again! Although last time I didn’t read the comments and didn’t drain anything, oops! But it still came out delicious. Instead of canned corn, I used frozen corn, which stayed crunchy and juicy in the crock pot!
Just made this I like it and since I do I know it will be a keeper for my husband, my kids even tried it and they are horribly picky eaters. Thanks for sharing my whole house smells yummy definitely a keeper
This tastes awesome! I made some changes, partially due to living abroad and not having access to certain American foods. There is no cream of chicken soup or canned chilis here (and I am not a huge pepper fan) so I made my own cream of chicken soup (http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/) and traded the green chilis out for canned, chopped tomatoes without the juice. I also made my own taco seasoning (as the stuff here is awful and I hate the extra sugar. Google for recipes, I don’t remember which one I used when I made the packets 4 months ago). It tastes great! Now if only I could get good Monterey Jack cheese here rather than having to shred my own cheddar, that would be the icing on the cake. Or the cheese on the chili?
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This was fantastic!! My kids ate it right up and asked me to make it again!! The only thing I didn’t do was mash the chicken because I had cut it small enough for it to cook through and be tender still. I can’t wait to make it again!! Thank you so much for a great recipe!!
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i like a lot of different beans in mine…would it mess up the recipe if i added a can of 2 different kinds of beans? or maybe leave out a can of corn as subsitute for beans/ use half a can each?
I made this tonight and just taste tested it…so yummy! Waiting for dinner time to share it with the family. The house smells great too! I don’t like spicy things, so I added a mild salsa instead of the can of chilies. Tastes just fine! :) Also, we don’t have cream of X soups in France, so I used a subsitute from pinterest. (http://pinterest.com/pin/199776933442249958/)
We made this tonight for dinner – YUM! Thanks for sharing.
I made this at work for a chili cook off and won! It was fantastic! Thanks for a great recipe :)