Wednesday, April 14, 2010

White Chicken Chili

Oh Em Gee!!  LOL  This soup was incredible!  It kind of reminds me of the chicken tortilla type soup you would get at an authentic Mexican Restaurant.  The aroma when I walked in today was so fragrant!  The best part of this recipe (besides how mouth watering it was), it's SO easy and it doesn't take much time at all to put together.

I would like to thank my friend Scarlett for providing me with the inspiration for the recipe I present to you today.  I put my own twist on it to make it into a soup I could cook all day instead of for just 4 hours.  I will post my version of the recipe first and then hers for when you're in a hurry and would still like to make this delicious soup!

White Chicken Chili

Ingredients:
3 Boneless Skinless Chicken Breasts
1 block pepper jack cheese, cut into chunks
1 block Monterey Jack cheese, cut into chunks
1 large onion, chopped
1 16 oz. jar Salsa
1 cup Navy beans
4 cups water
1/2 cup chicken broth
1 Tbsp. Cumin
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Soak your Navy beans in a large bowl or pot overnight.  Make sure to cover them with about 4 inches of water.

In the morning, drain/rinse your beans.  Pour the beans and 4 cups of water into your slow cooker.

Add chicken broth, salsa, onions, cumin, salt and pepper to crock pot.  Stir and then add chicken breasts.

Cook on low for 6-8 hours. 

Take chicken out and shred it with two forks.  Put back into the slow cooker and add Monterey Jack and Pepper Jack cheese.  Turn on High for 1 hour.  

Stir and serve with crushed tortilla chips on top or on the side.


Now for the version when you're in a hurry!
Scarlett's White Chicken Chili
Ingredients:
3 chicken breasts, boiled and shredded
1 block pepper jack cheese, cut into chunks
1 block Monterey Jack cheese, cut into chunks
1/2 onion, chopped
1 16 oz. jar Salsa
2 cans Northern white beans beans (not drained)
1 Tbsp. Cumin

Directions:
Put everything in the slow cooker.  Cook until cheese is melted and chili is heated through, low about 4 hours, high about 2.


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13 comments:

  1. Love the soup idea! And I love that you are posting pics of the food you cook...although it is much harder to chose a recipe to try when all the pics look so yummy :)

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  2. Scarlett, thanks for the recipe! You don't have to choose! You can make them all!

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  3. Totally amazing! We loved it and had enough for lunch leftover. Even Luke loved it or maybe it was the chip factor. He ate it more like a soup and crackers. Yummy, once again!

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  4. How much did this make? I would like to make this for a dinner party of 10 people. any suggestions on anything to serve with it? Thanks hope!

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  5. Double it for 10 people, but make sure you have a big enough slow cooker. I have a 7 Quart, but I wouldn't cook a double batch in anything smaller than a 6.5 Quart. I think your dinner guests would love you for this! Put the toppings on the table and even have some tortillas there as well!

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  6. Thanks! I can't wait to try this!

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  7. Tried this tonight but would like it to be spicer! Any suggestions??

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  8. Maybe more cumin, 2 blocks of pepper jack instead of 1 and omit the monterray jack. You could also add a bit of tobasco or chili powder.

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  9. Add a can of chopped green chiles, that will give it a lot of heat. I use it all the time in my chicken chili. thanks for the Crock Pot version recipe

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  10. I don't have the navy beans on hand do you think any other beans would work ok?

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