Monday, April 4, 2011

Crock Pot Rotisserie White Chicken Chili

It was cold and raining here this morning in San Jose so I felt compelled to muster up something warm and comforting. I didn't have time to go home and search for recipes, so I created this little masterpiece just off the top of my head while I was at Safeway. This totally fulfilled my rainy day craving and turned out delicious. Chili keeps really well, usually tastes better the second day and even freezes great. This is a perfect make ahead dish.

Crock Pot Rotisserie White Chicken Chili via the Flick of my Wrist:
(Makes A TON!)

1 lb. dry great northern beans
48 oz. chicken broth
16 oz. hot water
1 diced green bell pepper
1 diced yellow onion
1 diced whole jalapeno (seeds removed)
1 7 oz. can diced green chilies
1 14 oz. can sweet yellow corn, drained
1 tbsp. minced garlic
1 whole store-bought rotisserie chicken, skinned & shredded
1/3 cup half & half
2 tsp. sea salt
2 tbsp. cumin
2 tbsp. chili powder
1/2 tsp. cayenne

Combine all ingredients in a crock pot except the half & half. Cook on high heat for about 3-4 hours, or low heat for about 8 hours, stirring occasionally throughout. Do a taste test towards the end of the cooking time to ensure that the beans have cooked through and adjust any seasonings as necessary. Once the beans have cooked through and you are satisfied with the seasoning, finish the chili with the half & half, stir thoroughly to combine the creamy half & half into the mixture evenly. I topped this chili with a three cheese mix: fontina, parmesan & asiago. PERFECT!

No comments:

Post a Comment