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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