Thursday, January 9, 2014

White Chicken Chili

I've been making this recipe for a few months now, and I finally got it to taste how I wanted it!  The recipe I based mine on was very watery although the beans weren't dried.  Then all it needed was some different spices and caramelization because it was pretty bland before.  And viola--delicious recipe born!!!

{White Chicken Chili with toppings and cornbread}

{Caramelize the onions, garlic and peppers for more flavor!}

{Mix the taco seasoning}

{Saute the spices to draw more flavors out}

{Add chicken and beans to the crock-pot}

{De-glaze the pan with white wine}

{Add evaporate milk to create the sauce}

{Place everything in a crock-pot}

{Cook on low for  6-8 hours}

White Chicken Chili

Serves 6

2 tablespoons olive oil
1 small onion, diced
4 cloves garlic, minced
3 green peppers, diced
4 oz green chiles
2 tablespoons homemade taco seasoning (can substitute store bought seasoning)
1/2 cup white wine
1 can evaporated milk
1 pound chicken breast, boneless and skinless
2 cans Northern beans, drained and rinsed
Toppings like cilantro, green onions, sour cream, and cheese
  1. Heat olive oil in a skillet until hot.
  2. Add onions, peppers, and chiles cooking until browned on the edges.
  3. Add garlic and cook for another minute.
  4. Add taco seasoning and cook for 2 minutes.
  5. De-glaze pan with white wine.
  6. Add evaporated milk and stir to combine.
  7. Combine pepper mixture, chicken and beans in a crock-pot.
  8. Cook on low for 8 hours.
  9. Take chicken out and shred, and then add back to the chili.
  10. Serve with optional toppings.
Do you like the new(ish) look?  I added some features on the left side and rearranged.  Plus, I didn't know that my links to my Facebook, Pinterest, and Instagram page where not working!  It's all fixed now though.  Also, did a little blog title change because everything has "a" in it so I might as well use it, right?

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