White Chicken Chili I

White Chicken Chili I

There is as many ways to cook white chicken chili as there is stars in the evening sky. This recipe is very tasty and is a slow cooker recipe for the most part. The beans listed are for beans that you have prepared from dry beans, not only is this a money saver, some places do not have canned beans available. Plan your timing appropriately. I made this on 19 Dec 2016 and it is very good, recipe modified slightly. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 chicken breasts, boneless and skinless
  • 1 medium onion, chopped into 1/2 inch pieces
  • 3 cloves garlic, smashed and minced
  • 500 grams dry Great Northern beans, cook in the morning, very easy
  • 2 cups chicken stock, fresh or from powder
  • 2-3 green chilies, chopped
  • salt and pepper, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy cream, OR make from a shortcut

Instructions
 

  • Rinse and sort the dry beans, place in a pot and cover with about 3 inches of water, and a couple of good shakes of crack black pepper. Bring to a boil then reduce to a simmer. Stir the beans every 15 minutes or so and add more water as needed. Cook the beans for 2-4 hours until soft. Remove from heat and drain.
  • Place the chicken in the slow cooker, put everything else in the slow cooker including the beans, except the sour cream and heavy cream. Cover and cook on Low setting for 5-7 hours. Chicken should be fall apart tender at 5 hours, if using frozen chicken breasts, then go the full 7 hours, or on High setting for 3-4 hours.
  • Remove the chicken to a plate using some slotted spoons, shred with a couple of forks and return the chicken back to the slow cooker.
  • Mix together the heavy cream and sour cream in a small bowl until smooth and stir this into the slow cooker. Cover and continue cooking on Low setting for 30 minutes. Serve.

Notes

Chicken breasts will cost about 30 Baht/500 grams. For 6-8 servings, this well under $1 per serving.
Shortcut: Heavy Cream.
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
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    I made this on 19 Dec 2016, and it is good! I modified the recipe slightly to reflect my findings, over all, it is written very well. I used 500 grams of dry beans that I cooked first instead of the 3 cups of beans or 2 cans of beans as originally stated. For the chicken, I used 3 breasts, came out juicy and tender as well. This makes a load of chow, easily 6-8 servings, and is on my Go To list. Recommended.

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