It’s a Thursday night. The day is winding down, and you’re just finished running a few last minute errands before dinnertime. Tired and exhausted, you trudge up the stairs to your home. But what is that? You catch a whiff of an aroma of garlic and chicken wafting from the kitchen. Suddenly, all the stress of the week seems to melt away and only one thought remains: you must get to the dinner table as quickly as possible.
The September blues are hitting me hard. Summer is over, and work is like an endless stack of assignments to complete. But you know what? Everyone deserves a solid dinner at the end of a long day. I know that when I’ve had a long week, I can always bring out this chicken recipe to boost everyone’s moods. The simple comfort food of chicken chili, combined with the rich spices of cumin and oregano, create an elegant masterpiece. Every family has their own version of white chicken chili, so test out different versions and let us know what you like!
INGREDIENTS:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 4-ounce cans diced green chili peppers,
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken stock
- 1 13.5-ounce can cannellini or navy beans, drained and rinsed
- 1 cup frozen corn
DIRECTIONS:
First, you’ll want to add and stir in the chicken, onions, celery, green chili peppers, garlic, cumin, salt, coriander, oregano, and bay leaf into the slow cooker. Tuck the chicken into the vegetables and pour the chicken stock over them.
Cook for 4 hours on high or 6 hours on low. About 30 minutes before the end of cooking, add in the beans, corn, and a little more salt.
Once you’re done cooking, take the chicken out and shred it into large pieces. Stir the chicken back into the soup and remove the bay leaf.
- You can certainly add more spice to this recipe. Roast 2 poblanos/jalapenos, chop them up, and then add them in with the other peppers at the beginning. Or, you can add a pinch of cayenne or red pepper flakes. Of course, you can always go to your hot sauce collection as well.
- If you’re looking for something a little creamier, here’s what you need. Melt 3 tbsp of butter in a small saucepan. Whisk in 3 tbsp all-purpose flour and cook. Whisk in 1 cup whole milk. Stir this into the slow cooker when you add in the beans and corn.
The most important thing is that this recipe meets your taste!
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