Tuesday, October 28, 2014

Dinner Tonight: White Chicken Chili

It's Fall! In Florida that means anything below 75 calls for some soup and comfort dinners. Every year my family has a chili cook off at our Halloween party, and every year I make this chili. So yummy, unexpected, and perfect for a "fall" night!


  • 2 lbs seasoned chicken thighs
  • 1 onion
  • 3 cloves minced garlic
  • 3 cans great northern beans, drained
  • 1 small can diced green chilies
  • 1 boxed carton chicken broth
  • 1 tablespoon cumin
  • Salt and Pepper to taste
  1. Season, cook and shred chicken. I rub mine down with some salt, pepper, and cumin and stick it in the crock pot for about 3 hours on high.
  2. in stock pot, sautee garlic and onion until translucent
  3. add in drained beans and can of chilies
  4. pour in chicken broth and add chicken chunks
  5. add salt, pepper, and cumin, and simmer on low for 30 minutes
  6. serve with sour cream and some monterey jack cheese! 

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