White Chili
Adapted from White Lightning Chicken Chili on Cooks.com
2 pounds boneless skinless chicken
breasts, cubed
2 cans great northern beans, rinsed
1 medium yellow onion, diced
1 cup frozen white corn
8 oz fresh mushrooms, diced
2 cans great northern beans, rinsed
1 medium yellow onion, diced
1 cup frozen white corn
8 oz fresh mushrooms, diced
8 cloves garlic, minced
4-6 serrano peppers, seeded and diced
1 can chicken broth *
2 t cumin powder
1 t coriander powder
1 T ground white pepper
2 T olive oil
1 lime, squeezed for juice
½ c sour cream
shredded cheese for topping
4-6 serrano peppers, seeded and diced
1 can chicken broth *
2 t cumin powder
1 t coriander powder
1 T ground white pepper
2 T olive oil
1 lime, squeezed for juice
½ c sour cream
shredded cheese for topping
Heat 1 T olive oil in large sauté pan
to medium-high heat, add onions, mushrooms and peppers. Sauté for about 10 minutes or until onion is slightly
translucent and mushrooms are tender. Transfer
sautéed onion mixture to crock pot. Add
chicken and 1 T oil to the same pan and sauté for 10-15 minutes or until
chicken is no longer pink. Add chicken
to crock pot. Add chicken broth, cumin, coriander,
ground white pepper, lime juice, garlic, corn and beans. Cover and cook on high for about 4-6 hours or
on low for 8-10 hours. Using the slow
cooker makes the chicken so tender but the beans do break down some. If you prefer firmer beans, wait to add them
halfway through the cooking time. Just
before serving, stir in the sour cream. Garnish with shredded cheese, and serve
with cornbread. Try this egg-free cornbread (not gluten-free).
Serves 6-8
*If you have a gluten allergy make
sure the chicken broth you use is gluten free.
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