Wednesday, September 18, 2013

White Chicken Chili


I wasn't exactly a fan of the college cafeteria food so during my college days I lived on sandwiches, salads, and soup. It was there I discovered white chicken chili. I'd never heard of it before, but it looked edible so I tried it. Amazing! I stalked the cafeteria menu so I wouldn't ever miss out when it was served. I found a crockpot recipe after I graduated and now Matt and I get to reminice about the good ole college food together over a hot bowl (with my salted honey cornbread, of course!)

 1. You'll need need about 1 lb of cooked chicken, cubed, 1 onion, chopped, 1 green pepper, chopped,
16oz. chicken broth, 2T. minced garlic, 2t. cumin seed (or 1T. ground cumin), 1/2t. oregano leaves, 2 cans great northern beans, 1 can garbanzo beans, and a 4oz can green chilis (mild or hot depending on the level of spice you want). We used mild chilis and our chili is not spicy at all. You can also change the kinds of beans you add depending on your taste. 

2. Put it all in the crockpot.

3. Cook on low for 4-5 hours. You might want to stir once to make sure nothing browns on top if it isn't sitting in the broth. I sometimes have that problem if I leave it in the crockpot all day while I am at work.

We love ours topped with cheese and a side of cornbread!
linking up with Tuesday Talent Show and All Things Pretty
White Chicken Chili
Ingredients:
1 lb chicken cooked and cubed
1 onion, chopped
1 green pepper, chopped
16oz. chicken broth
2T. minced garlic
2t. cumin seed (or 1T. ground cumin)
1/2t. oregano leaves
2 cans great northern beans
1 can garbanzo beans
1 4oz can green chilis (mild or hot depending on the level of spice you want)

Directions:
1. In a 4 or 6 quart crockpot, combine ingredients. Cook in low for 4-5 hours. 

6 comments:

  1. I am definitely making this as soon as the weather cools off!

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  2. Me too! It's my favorite kind of chili!

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  3. Chili is a food for fall! I love how the whole house smells like it when you cook it in the crockpot all day.

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  4. Thanks Ginny! It's pretty tasty! :)

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