White Chicken Chile

Anyone else have a major case of the Monday blues out there today?! I stayed up way too late mourning that Super Bowl game. Even though my team did not win, what a game indeed. If that doesn't prove to never give up, I am not sure what will. I consumed my weight in chicken wings and wine so needless to say, my head is a little cloudy today. It's also bachelor night...

Having a pretty hectic day, I knew I wanted to cook dinner but needed a little help with my slow cooker. That thing literally saves the day every single time I use it. This will make sure I get everything done including my work out.

Super simple and soooo delicious. I always make extra too so I can freeze it and pull it out on a rainy day. I have adapted the recipe from Taste of Home and added my own little touches but you really can't go wrong here. Love spice? Add more. Love garlic? Add more. Hate celery? Leave it.

White Chicken Chile Recipe:

  • 1 pound boneless skinless chicken breasts, chopped 
  • 1 medium onion, chopped (I have made this with yellow onion and white and I prefer white)
  • 1 poblano pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies (roasted are my favorite)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons cayenne pepper
  • 45 ounces canned cannellini beans, rinsed and drained
  • 1 cup shredded Monterey Jack cheese
  • Chopped jalapeno pepper, optional
  • 2 serrano chile(s) seeded and minced
  • Fresh lime juice (I love lots of lime)
  • 1/3 cup fresh cilantro, minced 
  • For serving (the toppings add important flavor, so LOAD IT UP!): Diced jalapeno, diced avocado, non-fat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Directions:

  1. Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, peppers, and spices.  Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

XO
SAM