Really this was dubbed the “The Best White Chili Ever” by Meg, who loves anything and everything creamy. I like the LOTS of cilantro. This is a mild chili and utilizes leftover cooked chicken or a store-bought rotisserie chicken (then toss the frame into another slow cooker to make a broth for soup) with white beans such as Great Northerns. Its almost a no brainer, out of the cupboard meal. I happen to be a big fan of baby white beans, so I make them fresh from scratch the day before if possible instead of using canned.
Recommended Size: Medium or Large Round or Oval
Machine Setting and Cook Time: Low Heat: 4 to 5 hours
Serves 6 to 8
Ingredients
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 (4-ounce) cans of diced roasted green chiles
- 2 cups low-sodium chicken broth
- 2 (16-ounce) cans white beans, drained and rinsed
- 2 garlic cloves, pressed
- 2 1/2 teaspoons crumbled dried oregano
- 1 1/2 teaspoons cumin
- 1/2 teaspoon ground white pepper
- Couple of drops of Tabasco sauce or your favorite hot sauce, or to taste
- Pinch of red pepper flakes
- 1 bunch of cilantro, leaves chopped
- 1 Store-bought rotisserie-roasted whole chicken, meat pulled off
- 1/2 cup light sour cream
- 1/2 cup half and half
- Shredded Monterey jack cheese, for serving
- Regular or light sour cream, for serving
Instructions
1. In a skillet sauté the onions in butter under tender, about 5 minutes. Add onions to crock. Add the chilis, broth, beans, garlic, oregano, cumin, pepper, Tabasco, and red pepper flakes.
2. Cover and cook on LOW for 3 to 4 hours.
3. Add the cilantro and chicken meat to the crock and continue to cook on LOW until chicken is warm, about 1 hour. Just before serving, stir in the sour cream and half and half until blended, and cook until heated through, about 20 minutes
Serve topped with shredded cheese and sour cream.
Excerpted from Not Your Mother’s Slow Cooker Family Favorites, by Beth Hensperger. (c) 2009, used by permission from the Harvard Common Press.
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