The best killer white chile

Ingredients:

  • 1 pound of white beans, dry
  • 5 tbsp. chicken broth
  • 1/4 teaspoon butter
  • 2 tablespoons chopped garlic
  • 1-1/2 c onions, diced
  • 1 c celery, diced
  • 1 c green chilies, diced
  • 2 lb chicken breast, diced
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon of white pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 can of corn
  • 8 oz. cream cheese

Directions

  • Wash beans. Cover with water and soak overnight.
  • Place beans in a 5-quart Crock-Pot with the chicken stock.
  • In a skillet, melt butter. Saut√© chicken and veggies until chicken is done.
  • Transfer all to the Crock-Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
  • Cook on low for 6-hours, covered.
  • Just before serving, add cream cheese and let it melt for about 15-minutes.
  • Then stir it through your chili.
0 Shares

Oven Ribeye

Spaghetti Squash Bake