Monday, February 11, 2013

{recipe} white bean chicken chili.

with much of the northeast covered in snow i am pretty jealous. what i would give for a decent snow storm here in virginia. but just because it isn't snowing, doesn't mean i haven't been enjoying winter staples like chili. i am kind of obsessed with chili, so when i was introduced to a new chili recipe recently at an office chili cook-off i immediately got the recipe and made it that weekend.

it has everything i love about chili but lighter, creamer and a little spice. it is tough competition for my trusty traditional chili recipe. give it a try and let me know what you think. enjoy!
White Bean Chicken Chili.

Yields: 8-10 portions
4 cans Great Northern Beans, drained and rinsed (15.5 ounce cans)
1 large onion, diced
1 jalapenos, diced (optional depending on how spicy you like it)
4 cups cooked shredded chicken breast (3 large chicken breasts)
4 cups reduced sodium chicken broth
1 jar Salsa Verde (16 ounce jar)
1 can diced green chiles (4 ounce can)
1 can diced jalapeƱos (4 ounce can)
1 can Rotel tomatoes with chiles (10 ounce can)
1 can white corn, drained (15.25 ounce can)
1 can yellow corn (vacuum packed 11 ounce can)
4 cloves minced garlic
½ teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon dried crushed oregano
2 cups shredded colby jack cheese

1. Bake chicken breasts for 20 minutes at 350 degrees or until cooked through. Once cooled using two forks shred the chicken and put aside.
2. Add shredded chicken, beans, diced onion, chicken broth, salsa verde, green chilies, canned and freshly diced jalapenos, rotel tomatoes, corn, garlic and spices to your crock pot. Let cook on low for 7-9 hours or on high for 4 hours.

3. Right before you are ready to serve stir in 2 cups colby jack cheese until combined.

4. Serve with corn bread and enjoy!

{recipe adapted from}

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