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!}
{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
- Heat olive oil in a skillet until hot.
- Add onions, peppers, and chiles cooking until browned on the edges.
- Add garlic and cook for another minute.
- Add taco seasoning and cook for 2 minutes.
- De-glaze pan with white wine.
- Add evaporated milk and stir to combine.
- Combine pepper mixture, chicken and beans in a crock-pot.
- Cook on low for 8 hours.
- Take chicken out and shred, and then add back to the chili.
- 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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