It’s cold outside, but not here where this creamy, flavorful, tender White Chicken Chili comes together with 5 minutes of work and only 8 ingredients. With only 400 calories per bowl and all the potential to be topped with sour cream, cheese, cilantro and avocado, you might need a bigger spoon.
I’m in a love-hate relationship with the candy bowl. I had forgotten what happens in the days leading up to Halloween when all those sweet treats eye you every time you come in the door. There might not be any left for trick-or-treaters.At least I’m breaking up my Snickers habit with bowls of something I feel good about. This is a recipe I’ve been meaning to re-visit for years. Since Frank and I both fell hard for the original, I knew that a slow-cooker version would make this chili something that would save us in the middle of a busy week when those take-out menus start looking awfully tempting.
Truth is, dinners like this make me feel like we’re winning at the parenting game. These fall evenings between baths and books and stuffy noses, early evening walks around the neighborhood and the bottomless laundry pile, to have the smell of this warm, hearty dinner filling the house is seriously satisfying.
White Chicken Chili simmering in the slow-cooker is like money in the bank. Not to mention insurance against the candy bowl.
- 1 lb Dried White Beans (like cannellini)
- 1¼ lb Chicken Breasts
- 12 oz jarred Salsa Verde (we like Trader Joe's version)
- ½ Yellow Onion, chopped
- 3 cloves Garlic, chopped
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 6 cups Low-Sodium Chicken Stock
- Fresh Lime Juice
- Sharp Cheddar Cheese, shredded
- Avocado, cubed
- Cilantro, chopped
- Sour Cream
- Tortilla Chips
- Combine all ingredients for the chili in the bowl of a slow-cooker and give it a stir to combine. Cook until the beans are tender and chicken falls apart easily, 3-4 hours on high or 7-8 hours on low. (Note: dried beans can vary in cook time depending on how long they've been stored, so plan for the higher end of the cook time range if you think yours might have sat on the shelf for a bit.)
- Shred the chicken with a fork, allowing some large pieces to remain. Season with salt and pepper. (If you want a creamier chili, you can stir in ⅓ cup sour cream or plain yogurt.)
- Ladle soup in to bowls and serve with any (or all!) the toppings you like.
‘Tis the season for the pumpkin patch. In this photo I think we captured Molly and Clara’s joy when they believed that they might get to take all the pumpkins home.