Wednesday, November 7, 2012

White Chicken Chili

I cooked (again!). We're making progress here in the Elsea household. It helps when you have company. Then you feel compelled to make real meals (read: Tombstone pizzas for dinner a few times a week doesn't cut it).

Emily has been begging me to try this so last week I finally did. It was a winner (even though I forgot the lime and cilantro and had to serve those in the left overs). And the best part? It's a crock pot recipe!

White Chicken Chili
(adapted from my recipes)


3 boneless, skinless chicken breasts
1 medium onion, chopped
4 garlic gloves, minced or chopped
4 cups of chicken broth
2 cans Great Northern beans, rinsed and drained
2 4-ounce cans chopped green chilies (I used a 7 ounce can - cheaper!)
1 Tbs. cumin
1 Tbs. olive oil
salt and pepper to taste
1 lime
cilantro

Saute onions and garlic in olive oil until softened.

Add chicken, onions and garlic, beans, chilies, cumin, chicken broth, and salt and pepper to the crock pot.  Cook for 6 hours on Low.

After 6 hours removed 1 cup of beans and 1/2 cup of broth and puree in a blender. Return to the crock pot.

Remove chicken and shred, also returning to the crock pot.

Right before serving add lime juice and chopped cilantro.  This soup is also great with tortilla chips.

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