Tuesday, April 10, 2012

White Chili

I had creamy white chicken chili at a friend's house once, and thought it was wonderful and very different.  Something interesting to do with chicken, that's for certain - or even leftover turkey.  After reading a bunch of white chili recipes, I came up with this version, which makes about 4 servings.  This is a dish often made for crowds in much bigger batches.  We like it a lot.  Watch out - it can be very spicy, so you'll want to season it to taste.  Add bread and a salad, and you're set.

Disclaimer:  this is not Texas chili!  Texans eat a very spicy (think volcanic), meaty red chili which does not contain beans or chicken. 

1 cup of chicken breast tenders, cut into small chunks (about 3/4" square)
1 can of Great Northern Beans, 15.5 ounces (rinse & drain)
1/2 jar of Alfredo Sauce
3/4 cup chicken broth
1 small can of chopped green Ortega chillies
1 cup kernel corn (I used frozen; if canned, drain)
1 8-ounce package of cream cheese, cut into small chunks so it'll melt and blend easily
1/2 cup sour cream
1/2 of a yellow bell pepper, chopped
1 garlic clove, minced
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1t white pepper

These recipes usually contain onion, but I left it out because it bothers my sweetie's stomach.  You might want to add a few tablespoons of chopped onion.  Dump everything in the crock pot and cook slowly, about 4 hours.  I started with the slow cooker on high and stirred quite a bit to get the cream cheese un-clumped, then turned the heat down until suppertime. 

No comments:

Post a Comment