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White Chicken Chili
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We cleaned out the refrigerator at the lake last weekend and I brought home one package of chicken breasts from the freezer there. Then I couldn't think of a thing to do with it. I haven't cooked much in several weeks. And I hate to admit, it's been nice not cooking.
Our wonderful anniversary trip to the mountains with fabulous meals was followed by a weekend at the lake and lakeside dining. Then the lobster roll truck came to town this week. A rare treat for a small town in the deep South. Another night off in the kitchen for me.
But the chicken had thawed and had to be used. Then a snippet of a recipe popped up on Instagram. Not a real recipe, but a "this is what I toss in the slow cooker" with a photo. She said she eyeballed all the seasonings. You know me. I wrote down how I did this, complete with measurements, so that next time—and there will be a next time—I won't be guessing about how much oregano or chili powder to use.
The chili went in to the refrigerator until the family arrived. They were at the beach for fall break and left yesterday ahead of the storm. It was much, much less severe on the east coast, but still good they got out of the way. Fall break was relocated to our farm.
Instead of playing on the beach or in the ocean, or rescuing stranded starfish, these girls learned to latch hook today. I've saved these craft kits for a long, long time. This was the perfect day to pull them out.
There are many ways to make white chicken chili. I've made more than one version—spicy, creamy, you name it. This is hands-down the most uncomplicated recipe ever. Fewer seasonings to measure. Nothing to sauté. Keep it in mind when you don't feel like cooking, but the family still expects to eat supper.
This is a really tame version of white chicken chili. Because of some dietary needs in my family I kept the seasonings very much on the mild side. You can use 2 cans of green chilies, up the chili powder, add some cayenne and make it as spicy as you like it. I was surprised that I liked this very simple version as much as I did. Comfort food to the max.
WHITE CHICKEN CHILI
2 boneless skinless chicken breasts, about 2 lb
1 onion, chopped
2 (15-oz) cans great northern beans, drained & rinsed
1 can shoepeg (white) corn kernels, drained
1 or 2 cans chopped green chilies (I used 1)
32 oz. low-sodium chicken broth
1 teaspoon oregano
Scant teaspoon chili powder
Cayenne to taste, optional (I left this out)
Salt & pepper to taste
1 cup half & half
Add all ingredients to slow cooker. Cook on LOW for 7 to 8 hours. Or HIGH for 3 to 4 hours.
Remove chicken to a shallow pan and used two forks to shred. Put shredded chicken back into slow cooker. Add half & half to mixture.
I put about half of this in the freezer for another cold, windy, rainy day. And I see it the next time topped with shredded colby-jack cheese with warm cornbread on the side. Yum!
