White Chicken Chili
"Not your traditional chili - Chicken and white beans in a creamy sauce"Serves Makes a crockpot full | Prep Time 3 hours, in spurts | Cook Time long & slow crockpot
Why I Love This Recipe
I make this 2-3 times per year and double or triple the recipe so I have lots to freeze for another time. It is warmth in a bowl and is always in demand by my family and friends. My family loves the chicken taste with the tequlia/lime marinade (but no, it's family friendly for kids - it's just a flavor). Despite the cheese, it is a great, healthy meal all by itself. Spice it up with extra chilies or tone it down by using less. And as a bonus, it's gluten free (my daughter's best friend is GF and loves this!)
Submitted by: "Wendy Schmitt"
Ingredients You'll Need
1/2 c tequila
2 tsp cumin, divided into 1 tsp measures
2 tsp cayenne pepper, divided into 1 tsp measures
1 tsp red pepper flakes
7 cloves of garlic minced, divided into 2 and 5
1/4 tsp cloves
4-5 boneless, skinless chicken breasts
2 16-oz cans navy beans
2 16-oz cans Northern beans
2 medium sweet onions, chopped well
1 c chopped celery
1 medium tomato, diced
1 jalapeno pepper, finely chopped
1 large can green chilis
1 c chopped cilantro, divided into 3/4 c and 1/4 c
2 tbsp olive oil
6 cups chicken stock (unsalted)
4 cups Monterey Jack cheese grated (reduced fat if you prefer)
1 c light cream (you can use 2% milk if you prefer)
3/4 c corn starch
Fresh green onions, chopped
The night before: remove fat and tendons from chicken. Pierce each breast with knife several times. Place in marinading container.
Zest the limes over the chicken. Juice the limes and pour over the chicken. Add the tequila, 1 tsp cumin, 1 tsp cayenne pepper, 2 cloves minced garlic, and red pepper flakes to the container. Season with fresh ground pepper, swish mixture around and marinade overnight.
The next day: bake or grill the chicken until cooked through but tender, about 45 minutes. Let cool and cut into small chunks.
Heat olive oil in stock pot and add chopped onions and celery. Saute about 10 minutes until translucent. Season with salt and pepper. Add the remaining minced garlic, green chilies, diced tomato, jalapeno pepper, 3/4 cup cilantro, 1 tsp cumin, 1 tsp cayenne pepper, and the cloves. Saute mixture 5-8 minutes.
Transfer mixture to a crock pot. Add the chicken stock and beans. cook on LOW setting 3-4 hours.
Add the chopped chicken and 1/2 cup cream (slowly so it doesn't curdle). Stir in the grated cheese, 1 cup at a time, stirring well until all the cheese is melted.
Simmer on LOW another 2 hours, stirring occasionally. Add 3/4 cup corn starch to the remaining cream/milk and whisk until smooth. Add to the chili to thicken. Cook on HIGH until the sauce thickens.
Serve with extra grated cheese, sliced green onion, remaining cilantro, or jalapeno if desired.