I have several recipes for White Chicken Chili:
White Chicken Chili
A friend passed this one on to me, it is really good.
Ingredients
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 medium onion
1 1/2 tspns garlic powder
1 tbls vegetable oil
2 (15 1/2 oz) cans great northern beans, rinsed and drained
1 (14 1/2 oz) can chicken broth
1 tspn salt
1 tspn oregano
1/2 tspn pepper
1/4 tspn cayenne pepper
1 cup sour cream
1/2 cup whipping cream
2 (4 oz ) cans diced green chiles
Instructions
1. In large saucepan saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add beans, chilies, seasonings and chicken broth. Bring to a boil, reduce heat and simmer uncovered for 30 minutes
3. Remove from heat, stir in sour cream and whipping cream.
4. Serve with optional toppings of cheese, sour cream, etc
White Chicken Chili
This one is from my sister-in-law. This recipe differs from the one above mainly in that it uses a LOT of shredded cheese which melts into the stock, it's practically a cheese soup. In MY crockpot this recipe takes three hours minimum to heat up, so don't try starting it for supper in the early evening. I like this recipe a lot but I probably like the first one a little more, as I said this is practically a cheese soup.
Ingredients
2-3 boneless skinless chicken breasts (I believe this actually means chicken breast HALVES).
1 large jar Randall great Northern beans with liquid
1 14oz jar PACE mild salsa
1 8oz can chicken broth
1 8oz block monterey jack cheese, shredded
1/2 block (4 oz ) pepperjack cheese, shredded
salt & pepper
1 teaspoon cumin
1/8 teaspoon-1/4 teaspoon cayenne pepper
1/4 teaspoon Miracle Blend (seasoning mixture)
Optional: one can white or yellow sweet corn
Instructions
1. Cook chicken breasts in 350deg oven for 30-45 minutes until done and shred.
2. Combine in crockpot with remaining ingredients. Cook on low heat until all cheese is melted, stirring occasionally.
Slow-Cooker White Chicken Chili
This one is from Cook's Illustrated, I have not tried it yet. This is a version that does not use any dairy (no cream, sour cream or cheese), just chicken broth, and as a result it is frankly less attractive to me.
Here are their notes:
Why this recipe works:
Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, especially when we browned them before they went into the cooker. We started with fresh jalapeños to give the chili the extra heat it so desperately needed. Adding pickled jalapeños at the last minute really brought the dish together. Pureed hominy (dried corn kernels that have been soaked in lye or slaked lime to remove the hull and germ) added body and rich corn flavor to our Slow-Cooker White Chicken Chili that tasters loved. To give the chili extra body, we pureed one can of beans with some broth.
NOTE: Four bone-in, skin-on split chicken breasts will work in place of the thighs.
Ingredients
3 (16-ounce) cans cannellini beans, drained and rinsed
1 (16 ounce) can white hominy, drained and rinsed
3 cups low-sodium chicken broth
Salt and pepper
6 bone-in, skin-on chicken thighs (about 3 pounds, see note), fat trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 jalapeño chiles, seeded and chopped fine
6 cloves minced garlic
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons drained jarred pickled jalapeños, minced
Instructions
1. Blend Base: Puree 1 can beans, hominy, broth, and ¾ teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.
3. Cook Aromatics: Pour off all but 2 tablespoons fat from skillet. Cook onions, chiles, and ½ teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.
4. Finish Chili: Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.