I’m not a huge fan of this cold weather thing. I hate shivering. I don’t regulate temperature very well. I’m like a reptile. Reptiles live in warm places. I should take note.
I do, however, love the wonderful comfort food that fall brings to our table. I also love my crock pot. And those Reynold’s Slow Cooker liners. Have you used them? They’re amazing. No clean up!
Where am I going with this one?
This past week-end I whipped up some white chicken chili. And when I type “I”, I really mean “I” and not Nate. I spent a lot of time in the kitchen on Sunday. It was weird. I don’t think I liked it.
This recipe is courtesy of a friend from pharmacy school. She brought this for a chili cook-off. I don’t remember if she won but she totally should have.
White Chicken Chili
- 4 chicken breasts (plus garlic)
- 2 stalks celery (We use 1 because we’re picky eaters.)
- 4 green onions
- 2 (15oz) white kidney beans (aka Cannellini beans), drained and rinsed
- 4 cups chicken broth
- 1 T dried cilantro
- 1 can white shoepeg corn, drained
- 2 tsp. garlic
- 2 tsp. ground cumin
- 1/2 tsp white pepper
- 1/2 tsp seasoned salt
- 1/2 tsp Tabasco sauce
- 1/2 cup uncooked wild rice
- Flour to thicken
Sprinkle some garlic on chicken and cook until no longer pink. Chop into bite size pieces.
Combine all ingredients except wild rice, corn, beans, and flour in crock pot. Cover and cook for 3-4 hours on low or until celery is tender.
While mixture is cooking, mix 1/2 cup wild rice (according to package). Add rice, corn, and beans to mixture.
Add flour to achieve desired consistency (~1/4 to 3/4 cup). I ladle out some of the liquid and mix flour into this small quantity to prevent clumping.
Cover and cook until chili is hot.
We enjoy this with shredded cheese and soup crackers.
Who has a favorite soup/chili recipe to share? Leave a link in the comments. Anyone have any good recommendations on long underwear? Or cheap tickets to Florida?
Linking up to: Peas and Crayons
I’m not a huge fan of this cold weather thing. I hate shivering. I don’t regulate temperature very well. I’m like a reptile. Reptiles live in warm places. I should take note.
I do, however, love the wonderful comfort food that fall brings to our table. I also love my crock pot. And those Reynold’s Slow Cooker liners. Have you used them? They’re amazing. No clean up!
Where am I going with this one?
This past week-end I whipped up some white chicken chili. And when I type “I”, I really mean “I” and not Nate. I spent a lot of time in the kitchen on Sunday. It was weird. I don’t think I liked it.
This recipe is courtesy of a friend from pharmacy school. She brought this for a chili cook-off. I don’t remember if she won but she totally should have.
White Chicken Chili
- 4 chicken breasts (plus garlic)
- 2 stalks celery (We use 1 because we’re picky eaters.)
- 4 green onions
- 2 (15oz) white kidney beans (aka Cannellini beans), drained and rinsed
- 4 cups chicken broth
- 1 T dried cilantro
- 1 can white shoepeg corn, drained
- 2 tsp. garlic
- 2 tsp. ground cumin
- 1/2 tsp white pepper
- 1/2 tsp seasoned salt
- 1/2 tsp Tabasco sauce
- 1/2 cup uncooked wild rice
- Flour to thicken
Sprinkle some garlic on chicken and cook until no longer pink. Chop into bite size pieces.
Combine all ingredients except wild rice, corn, beans, and flour in crock pot. Cover and cook for 3-4 hours on low or until celery is tender.
While mixture is cooking, mix 1/2 cup wild rice (according to package). Add rice, corn, and beans to mixture.
Add flour to achieve desired consistency (~1/4 to 3/4 cup). I ladle out some of the liquid and mix flour into this small quantity to prevent clumping.
Cover and cook until chili is hot.
We enjoy this with shredded cheese and soup crackers.
Who has a favorite soup/chili recipe to share? Leave a link in the comments. Anyone have any good recommendations on long underwear? Or cheap tickets to Florida?
Linking up to: Peas and Crayons
I love white chili and corn bread especially on a col day! I have been doing a lot of crock pot cooking lately love the concept of throwing it all in and walking away.
ReplyDeleteYummm! The hardest thing about dinner for me is always deciding what to make -- totally trying this!
ReplyDeleteLooks declicious! What is shoepeg corn????? I need to try to make this!
ReplyDeleteThat sounds delicious! I'm such a huge fan of the crock pot. Seriously. Working woman's bff. I'm definitely going to try this one!
ReplyDeleteI think after your naughty post yesterday attempting to fool your Mom, that I need to do a poll on here about how many of your fellow bloggers think it's only fair that now you need to provide your mom with a much awaited grandchild asap???? Sherri (aka Mom)
ReplyDeleteChicken chili is one of my favorites...one word ;cilantro!
ReplyDeleteI read this cookbook lovers blog and she wrote a funny blog about chili, thought I'd include it just in case you want to take a look-
http://cookbooklove.blogspot.com/search/label/Chili
BTW when I lived in Michigan the popular award winning chili always included blue berries, yep,; blueberry chili.
White chili is one of my absolute FAVORITE things, 'specially in cold weather (c: Your version is probably *WAY* better for you than mine (which includes a LOT of sourcream and heavy whipping cream, YUM)! It's the absolute best with some homemade bread...preferably that someone else made (c:
ReplyDeleteWe were just talking about chili yesterday! Yours looks yummy! And I'm with ya on the shivering thing, although I do like shivering and then getting nice and cozy in a big blanket or something.
ReplyDeleteHow did you know that I've been looking for a white chicken chili recipe? Since this one was entered in a chili cook-off it has to be good.
ReplyDeleteI make your regular ole chili throughout winter. I've found that the key is letting it simmer for a long time-- like 2+ hours.
I am not a cold weather person either but your chili looks delicious! I will have to try it - maybe it will help make winter more bearable. Thanks for stopping by and congrats on your almost 1 year!
ReplyDelete-Shelley
Your chili looks quite delish with that corn in there! Here's my white version:
ReplyDeletehttp://elisabethjeancustom.blogspot.com/2011/06/are-you-man-enough-for-my-white-chili.html
I made this just Monday evening, in fact...
Sometimes I make focaccia bread to go with; or sometimes the boys just shove some quesadillas under the broiler...
Hey, lady. Two questions:
ReplyDeleteYou say "While mixture is cooking, mix 1/2 cup wild rice (according to package). Add rice, corn, and beans to mixture." Do you mean while mixture is cooking, *cook* 1/2 cup wild rice? And when you say according to package directions do you mean with the seasoning that it comes with? That's the only kind I could find...
Yes, I did mean cook. The wild rice we use does not have a packet so my guess would be to leave that out. The rice we use takes about 25 minutes to boil/simmer. Hope this helps!
ReplyDeleteHelps a ton! Thanks for the quick reply! Now get back to work on the table so that I'll have something to look forward to on my Monday. ;)
ReplyDelete