Nothing can beat a big pot of chili on a cool fall day, especially when it accompanies a good football game. So even though it wasn’t very cold this weekend, I couldn’t wait a second longer to make a steaming pot of chili for the Iowa game. Plus, I wasn’t feeling the greatest, and it’s a known fact that soup cures colds.
I’m pretty picky when it comes to chili. It can’t be too spicy, but it needs to be flavorful. And I am not one for runny soups. The thicker the soup, the better! So back when I first started cooking on my own, I had a tough time finding a chili recipe to my liking. Different recipes would have bits and pieces that I would like, but they just weren’t all there. So over the years, I’ve experimented and come up with my own recipe. I’m pretty sure it changes just about every time I make it since I have yet to write it down, but this time, I nailed down “exactly” what I put into the pot so hopefully I can duplicate it next time! You know, I might even prefer white chicken chili over traditional chili! And I’ve been seeing some verrry interesting alternative recipes out there (coconut chili, pumpkin chili) that I cannot WAIT to try! But for now, my white chicken chili will have to suffice 🙂
Natalie’s White Chicken Chili
- 1 rotisserie chicken (this is the key…it adds great flavor!)
- 2 cans green chiles, diced
- 1 can corn, drained
- 1 can cannellini beans, drained
- 1 can butter beans, drained
- 4-6 oz. chicken broth
- 1 white onion, diced
- 1 clove garlic, minced
- Olive oil
- Chili powder
- Salt & pepper
- Corn bread, optional
- Monterey Jack cheese, optional
- Prepare crock pot over low heat. Pull dark and white meat from rotisserie chicken. Discard (or eat) skin (and bones), and place meat in crock pot. Add green chiles, 3/4 can of corn, and about 3/4 can of cannellini and butter beans. Cover with chicken broth (more for a brothier consistency, less for a thicker soup).
- Meanwhile, heat olive oil in skillet. Add garlic and onion and saute until soft. Add onion to soup mixture.
- Add spices to taste (the more, the better!) Replace lid and let cook for 2-4 hours over low heat.
- Serve with corn bread and top with cheese, if desired.