Recipe: Crockpot Chicken Chili Blanco

by Jenn @ Frugal Upstate on June 24, 2008

Some people call this type of chili “White Chili”.  I’m tossing this recipe into the arena for the Frugal Food Series-Beans. Obviously since the name is “Chicken Chili” there is chicken in it-but only 6oz of chicken as compared to almost 16 oz of beans-so I consider the chicken to be more of a flavoring rather than the main event. Actually I usually double this recipe and just leave the meat at 6 oz.

This recipe can be made in either the crockpot or on the stove.  Personally I like the slow cooker because I can throw it in and go, plus the flavors have longer to meld together.

Chicken Chili Blanco

6 oz cooked chicken
1 C chopped onion
2 cloves of garlic-minced
1 C chicken broth
2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
1 (15 1/2 oz) Great Northern beans (or other white bean)
1 (8 1/2 oz) can cream style corn
1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
1/2 C dry white wine (can be skipped but adds a lot of flavor)
1 (4 oz) can diced green chilis
1 tsp ground cumin
1 tsp dried oregano

Briefly saute the garlic and onion in a bit of oil.
Mix everything together in your crockpot.
Cook on low 4-6 hours.

Variations:

  • You can mix the chili in a pot on the stove, bring to a boil, then cook and simmer for about 10 min.
  • Use pork or turkey in place of the chicken
  • Stir in 1/4 C parsley right before serving.
  • Garnish with cheese and/or minced raw onion.
  • Use 1C water & 2 bullion cubes in place of the chicken broth (be aware of added salt)

If you happen to be in Weight Watchers and follow the recipe exactly, it comes out to 4 points per serving. If you aren’t, then don’t worry about it.

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{ 6 comments… read them below or add one }

Katie June 24, 2008 at 3:36 pm

This sounds great – I’m going to make it tonight. I have a similar recipe that uses much more chicken, but I’m going to try this!

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Anonymous June 25, 2008 at 1:33 am

Thanks for all the great ideas. We are gonna make Romp stompers too. Have a great day!! Annette

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Corde and Shannon June 25, 2008 at 9:48 am

can swap the wine for a bottle or two of beer. i have a very similar recipe, although is vegetarian. we use leeks in ours, the kids love it.

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Jenn @ Frugal Upstate June 26, 2008 at 9:14 am

Katie-I saw over on your blog that you enjoyed the recipe. I’m glad. I think that the creamed corn really adds a nice sweetness (tried with all regular corn once-totally not the same)

Annette-Have fun with the Romp Stompers!

C & S-I never thought of subbing beer, but that sounds yummy too. I learned on some cooking show (Good Eats?) that alchol helps spread & Meld flavors. Leeks would be yummy too-but around here that would not be quite as frugal -maybe someday I’ll grow them myself and bring the price down.

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Leanne June 29, 2008 at 8:10 am

I’ll have to try this, white chilli sounds lovely and a bit kinder to the laundray bill than a tomato based one. I swear sometimes I have a hole in my bottom lip the state I can get in. I’ll have to track down a recipe for creamed corn though, you can’t it here, although, Lidl are having an American week, they may have some as a special.

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Jenn @ Frugal Upstate June 29, 2008 at 4:52 pm

Leanne-creamed corn is (I think) just corn cut off the cob, and then the cob is scraped to get the extra starchy “juice”. Then it is hot water bath canned together.

You could make the recipe with plain corn, the creamed corn just adds a nice thickness and a bit of sweetness to the dish.

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