As you all know, we’ve had some unusually wintry weather here in the southern US this year. And we’re moving into our spring season, which always brings a ton of rainy days. There’s nothing I love better on a cold, wet day than soup of some kind. Something about soups and stews warms me from the inside out. Comfort food.
A friend recently raved about a chicken chili recipe she regularly made for family and after trying it myself, she should rave some more!
This recipe made a full big crockpot for less than $20, not including spices – most of which I had on hand already. There was enough soup for me to feed two families and send leftovers home with everyone. In addition to the toppings listed, we served chips and salsa, and cornbread – this is the south, after all. Add a crockpot bags, and clean it was a breeze. I hope you enjoy.
WHITE CHICKEN CHILI
8 cans White Northern beans
1.5 quarts chicken broth
2 to 3 onions, chopped
3 teaspoons garlic salt
8 oz. green chilies, chopped
3 teaspoons each ground cumin, oregano, coriander
Pinch each of ground cloves and cayenne pepper
Half teaspoon creole seasoning
10 chicken breasts (boneless, skinless, cooked and diced—I just put in a whole package, which was about 6 large)
Shredded Monterey Jack cheese and green onions, chopped
Combine beans, broth, garlic and salt. Bring to a boil, reduce heat and simmer 10 minutes. Heat oil in skillet; add onions and cook until clear. Add chilies and spices, mixing thoroughly. Cook 20 minutes more, then add to bean mixture. Add chicken. Simmer another 20 minutes.
Spoon into bowls and sprinkle with cheese and green onions (or whatever toppings you prefer).