I finally made the White Chicken Chili, from Eating Etc's blog, that I've been wanting to make for 2 years now!! It's delish and so easy to throw together. To make it even easier on myself (as I like to do whenever possible), I threw this soup in the crockpot (with frozen chicken, even) to cook all day. I just shredded the chicken with two forks right before we ate. This would have been so much better-looking if I had some fresh cilantro to add, but sadly, I didn't. Just imagine a garnish of vivid green. :) This soup was very popular with the kids, too- they each had at least 2 servings. We served with extra Monterey Jack Cheese, sour cream, and tortilla chips. I'll include directions for both the stovetop method and crockpot method.
White Chicken Chili
From Eating, Etc.Serves 3-4
1 T olive oil
1 large onion, chopped (about 1c or more)
2 fresh garlic cloves, minced
1 4-oz can diced jalapenos
1 4-oz can chopped green chiles (I used mild)
2 tsps ground cumin
1 tsp dried oregano
1 14.5-oz can chicken broth
3 cups chicken breast, chopped
3 15-oz cans white beans
1 cup Monterey jack cheese, grated
crushed tortilla chips (optional)
chopped cilantro (optional)
sour cream (optional)
1) Sauté onion, in olive oil in large skillet over medium heat, until tender.
2) Stir in garlic, jalapeno, green chiles, cumin, & oregano.
3) Add chicken broth, chicken, & white beans. Cook at full simmer, stirring occasionally, on low for 20 minutes or until chicken is no longer pink.
4) Remove from heat and stir in grated cheese until well-mixed.
5) Serve with crushed nacho chips and chopped cilantro as garnish.
Dump everything into the crockpot, except the cheese, tortilla chips, and cilantro. :) (Olive oil is optional for this method- I left it in for some flavor. I only used about 1/2 teaspoon though). Cover, and cook on High for 4-6 hours, or on Low for about 8 hours. Shred the chicken with 2 forks. Turn off the heat, and stir in the Monterey Jack cheese. Serve with tortilla chips, cilantro, and sour cream, if desired.
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