A warm and wonderful bowl of white chili goodness soothes any frosty winter night. The term chili is a mostly misnomer as this is really a semi-spicy south of the border chicken soup for the soul.
You control the heat by how much chopped jalapeños you add. The key to thickening is to purée a cup of the beans near the end of the slow pot process and dumping that mash up back in for a few more minutes.
4-5 boneless, skinless chicken thighs
1 small white onion, diced
2 cans cannelini or white northern beans, drained
1 can chopped jalapenos
Handful of fresh cilantro, chopped
1 T each – oregano, cumin, coriander, chili powder, adobo, garlic salt, pepper
4 cups chicken broth
Sauté the chopped onion in a pan until soft
Pour the mixture into the crock pot
Place the chicken thighs and the remaining ingredients into the pot.
Every pot cooks differently, but our largest crock is exceptionally fast. So we go low setting for 3 hours.
Remove chicken to a cutting board and shred with two forks.
Remove a cup of the beans from the crock to a small cuisinart and blend.
Dump the chicken shreds and purée beans back into the pot. Cover and turn setting to warm for maybe 15 minutes. Then you’re ready to serve at any time.
Top with fresh cilantro, diced avocado and even crushed tortilla chips. A healthy, fresh new take on white chili.