White Chicken Chili
- Isabel S.
- Mar 21, 2017
- 2 min read
Durning cooler weather it's all about soups around here! This chili is comforting but fresh at the same time. It has chili taste without the heaviness of beef or dark beans. It's full of flavor and healthy ingredients that will make you feel good from the inside out! I love cooking in the crockpot because it makes life so easy. I sauté my veggies before putting them in the crock pot because I feel like it adds depth to the flavor.
Ingredients
1 lb chicken tenders
2 jalapeños
1 large green pepper
1/2 large onion
1 stalk of celery
4 cloves of garlic minced
2 cans white beans (I use organic northern white beans)
3-4 cup organic chicken broth
1 shaved carrot
2 tsp cumin
1 tsp chili powder
1/2 tsp paprika
Cayenne pepper to taste
Garlic powder to taste
Sea salt to taste
Clilantro
Olive oil
Toppings
Avocado
Cilantro
Lime
Sour cream or greek yogurt
Directions
-Drizzle olive oil and heat pan on high heat.
-Sear chicken seasoned with salt and garlic powder (This is not to cook chicken. It's to get flavor locked in. The goal is to get some color on the outside and leave inside raw). -Tip- You can skip the above step and put the chicken in the crock pot thawed or frozen to save time.
-Add chopped jalapeños, pepper, onion, celery and garlic and cook on medium heat in same pan as chicken.
-After about 2-3 minutes add all spices and cook until soft (approx 5 more mins).
-Place whole chicken tenders on bottom of crock pot and top with pepper mix and beans.
-Add chicken broth, cover and cook on high.
-After one hour on high remove chicken and cut up/shred.
-While chicken is removed either use an immersion blender or remove 2-3 cup of the soup and blend.
-Add blended soup, cut up chicken, and shaved carrots back to crock pot and cook on low for 2-3 hrs.
-Smash a little more with a potato masher if you want a thicker consistency or add more chicken broth to thin.
-Serve topped with plenty or fresh squeezed lime, chopped cilantro, sour cream/greek yogurt, and avocado.
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