If history prevails, the wet, wintry weather will hang around the Portland area until July 5. On damp, dreary evenings, I crave warm soups. And red wine. Warm soups and crusty bread. And more red wine. This White Chicken Chili recipe is a favorite at our house and a healthy staple to stave off the winter chills.
I’ve written about how I like to make food in large quantities so I have enough to freeze for busy days. This is another recipe that can be frozen and later heated on your stove top or in your crock pot. Speaking of crock pots, I could write an entire love story about my crockpots. All three of them (Mini, Mid, and Maxi). But I’ll save that for another day…
Back to the White Chicken Chili. I need to mention that Lisa Leake from 100 Days of Real Food is one of my favorite bloggers. Hands-down. FOOD HERO. She has changed the way I shop, prepare, and cook for my family. Many of the recipes I make (with the exception of those I post on Eat Clean) come directly from her website. And she’s constantly posting new content so I never run out of things to try. Check it out.
Her Slow Cooker Chicken is THE BEST. I make it once a week and use it in salads, quesadillas, soups, etc. I usually buy a 5lb. organic whole fryer so there’s plenty for multiple meals – or to freeze for later. The kind man at the Whole Foods meat counter will even remove the neck for you if you ask nicely. You can also purchase a store-bought rotisserie chicken for this recipe IF you’re short on time. I use Lisa’s recipe for Overnight Chicken Stock in the Crock Pot too. Again, chicken stock out of a box or can will work almost as well.
|Recipe: White Chicken Chili|| |
- 4 cups organic chicken stock
- 3-4 cups shredded monterrey jack cheese (the more you use, the creamier the soup will be)
- 1 lb. bag of white beans (cooked according to directions) OR 3 cans white beans (drained)
- 1 lb. (2 cups) cooked, shredded organic chicken
- 1 cup onion, diced
- 1 cup frozen or canned organic whole kernel corn
- 4 oz. can mild diced green chiles
- 3 cloves minced garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Sour cream (optional)
- Avocado (optional)
- In a large stock pot, saute onion and garlic in olive oil until clear.
- Add in the chicken stock, beans, chicken, corn, green chiles, and spices. Cook until heated through.
- SLOWLY add in the grated cheese. Stir well. If you add the cheese too quickly, it will become a gooey mess.
- Garnish with a dollop of sour cream and avocado.
NOTES: To cut down on calories – or if there is a dairy allergy/sensitivity, you can eliminate the cheese. If you like HEAT, replace the green chiles with diced jalapenos. I used 1 teaspoon of salt in my recipe, but I didn’t salt my chicken stock when making it. Because salt amounts vary among homemade, canned, and boxed broth, it’s best if you gradually add it and taste as you go. You can also use white pepper in place of black pepper for more kick. I usually double the recipe so there’s enough to freeze. Having said that, The Dirties eat. A LOT.
Happy, clean eating!