Easy White Chicken Chili

I always make this easy white chicken chili in the fall, especially for Halloween. I even nicknamed it “Ghost Chili”. When I was a kid, chili was always served on Halloween night because it was a way for us kids to get something in our bellies before we indulged in a night of candy. I’ve carried this tradition on since becoming a mom and nothing screams Halloween like this Ghost Chili!

I initially created this chili for all the parents that wanted something a little more sophisticated than your classic chili. Don’t get me wrong classic chili is delicious and I usually serve both kinds so that my guests have options. But what I discovered was that the kids like it is as well! So it’s a win-win for everyone.

What are the ingredients?

This easy white chicken chili is full of tender chicken breast, and made with all the typical chili ingredients like, onions, garlic, bell pepper, but what’s unique is that it has creamy white Cannellini beans, mild poblano pepper and cooked with chicken stock.

The reason I call this chili recipe “easy” is because it’s made in a crock-pot. Yep that’s right, after you sauté the onions, peppers and garlic you throw them into the crock-pot along with the chicken and some stock and that’s it. Cover and cook for 4-6 hours and voila! I like to garnish with avocado slices, fresh cilantro, a squeeze of lime and a dollop of sour cream. Perfection in a bowl!

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Easy White Chicken Chili

Yield: 4

Prep Time: 10 minutes

Cook Time: 6 hours 4 seconds

Total Time: 6 hours 10 minutes 4 seconds

This white chicken chili combines tender chicken breast, peppers and onion with creamy Cannellini beans and is all cooked in a crock-pot!

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Ingredients

• 1 tablespoon canola oil
• 1 large green bell pepper, seeded and chopped
• 1 large poblano pepper, seeded and chopped
• 1 large jalapeño pepper, seeded and diced
• 1 medium-size onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoons plus 1/2 tsp ground cumin
• 1 1/2 teaspoons ground coriander
• 2 chicken breasts, boneless and skinless
• 2 cans (14.5 ounces each) Cannellini beans, drained and rinsed
• 1 cup chicken broth from 15 oz can (reserve any extra to add at the end)
• 1 tablespoon lime juice
• 1/2 teaspoon salt

Optional Garnishes:

• Sour cream
• Fresh cilantro
• Lime wedges
• Avocado
• Grated Monterey Jack Cheese
• Sliced jalapeños

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat. Place peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander in skillet stir and cover. Cook for about 6 minutes stirring occasionally until vegetables are soft and tender.

2. Transfer the vegetables to a slow cooker. Add chicken, beans and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

3. Remove the chicken with a slotted spoon to a separate plate or clean cutting board. Stir in remaining 1/2 teaspoon each of cumin and coriander, lime juice and salt. (NOTE: If you have any remaining chicken broth from the can used earlier add it now to create more of a soupy chili)

4. Using 2 forks, shred the chicken meat. Pullling apart into smaller pieces. Return chicken to the slow cooker and stir to combine. The chili is ready to serve, just remember to keep the slow cooker on warm and it should hold up all night. Serve with optional garnishes like sour cream and cilantro, if desired.

Notes

• Poblano peppers are often called Pasilla peppers in grocery stores. Which ever you find works. They are mild, but full of flavor!

• When working with jalapenos, be careful not to touch your face or eyes. the oil from the pepper can get on your fingers and it will burn like crazy! Be sure to remove the seeds and the inner rib that lines the pepper. This is where the heat lives, so if you want this chili to be mild leave them out, otherwise feel free to add some seeds or keep the ribs for some heat.

• Cannellin beans are Italian white beans. Any white beans work well in this recipe. Feel free to use Northern beans, white kidney beans or white chili beans.

• The recipe call for boneless, skinless chicken breasts, but if you want to use bone-in and skin on that is fine too. When you go to remove the chicken at the end from the crock-pot be sure to look for any bones or skin in the broth that may have come off during cooking.

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