White Chicken Chili is an excellent alternative to traditional chili. Â My hometown does an annual chili cook-off every summer at the park area of the local zoo. Â The competitors are local businesses, restaurants, charities etc; basically anybody who wants to sign up and make a bunch of chili. Everybody signs up at the door and is handed a vote card and a spoon and then proceeds to try a couple dozen types of chili and then votes for their favorite before they leave.
A couple years ago somebody decided to make a white chicken chili for the competition and it was fantastic. Â While the rest of the chili was good and there are a lot of variations, this one was completely different. Â I think this was the first time I’d ever even heard of a “white chili”. Â I want to say it won the competition that year.
The next time I made chili I set out to find a way to make a white chili so I did some internet searching and came across a recipe somewhere. Â I have now been making this and tweaking it for a few years.
For this recipe the chicken is already cooked.
This is a great slow cooker recipe for a cold winter day.
White Chicken Chili
Equipment
- Cast iron dutch oven or crockpot
- Strainer
Ingredients
- 2 chicken breasts
- 1 cans green chiles
- 2 cans great northern beans
- 1 cans black beans
- 1 cans red kidney beans
- 1 pints heavy whipping cream
- 3 tablespoons cumin to taste
- 1 tablespoons chili powder to taste
- 16 ounces sour cream
Instructions
- Open all cans of beans and place in a strainer
- Rinse beans with cold water
- Add pre-cooked chicken, beans, green chiles and whipping cream to dutch oven or crockpot
- Season to taste with cumin and chili powder
- Cook for 2 hours on low heat, stirring occasionally
- 20 minutes before serving stir in sour cream
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