The best killer white chile


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


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. Sauté 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.


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