Slow Cooked White Chicken Chili

Tiffany Springer Recipe

By Tiffany Springer DejaBast

I have been perfecting this recipe for the last 6 months trying to enhance each component and marry together the most amazing experience for Chili lovers. I'm all about flavor and not singeing my taste buds off my tongue. However, for those that like to heat it up a bit, just add fresh jalapenos to your hearts content.


Recipe Rating:
 1 Rating
Serves:
10-12
Prep Time:
Cook Time:

Ingredients

1 pkg
tyson (frozen
1 can(s)
chopped green chilis
5 can(s)
great northern beans
2 can(s)
rotel diced tomatoes (with lime juice and cilantro)
2 pkg
white chicken chili mix (any brand)
32 oz
chicken broth (low sodium)
2 Tbsp
chopped garlic from jar (or 2-3 cloves in garlic press)
3 Tbsp
lime juice (or squeeze 1/2 a fresh lime)
3 tsp
dried cilantro (or rough cut fresh cilantro 3 tbls)

Directions

1
Open all canned goods, drain and rinse great northern beans in a colander. Turn your crock pot on to high and add the following ingredients.
2
Empty carton of chicken broth (32 oz) into crock pot. Add 2 packets of White Chili seasoning mix to broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chilis, garlic, lime juice, cilantro. Stir mixture.
3
Add package of frozen Tyson chicken breast strips and stir into mixture. Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
4
I always like to get my chili to a nice rolling boil in the crock pot then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your crock pot to low. The earlier you start your crock pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
5
My fiance loves to have his chili with steamed white rice, cheese and sour cream. So as an option steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!

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  • Comments

  • 1-5 of 14
  • user
    Christine Fernandez SuperMom77 - Jan 1, 2012
    Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
    Kiss the Chef
  • user
    Teresa Lewis Watts tlewiswatts - Mar 18, 2012
    Hi, Tiffany---Being from the Midwest & loving white chili with chicken but living now in Montana, I have never had the pleasure of seeing a package of "white chili chicken mix" in the grocery stores----could you please name a brand or two, or tell us the main herbs/spices to substitute? Thanks :)
  • user
    Tiffany Springer DejaBast - Mar 19, 2012
    The packets that I get are by McCormick. I'll add the picture and also, I will look up the ingredients and get back to you :-)
  • user
    Tiffany Springer DejaBast - Mar 19, 2012
    You can use a good heaping tablespoon of Cummin, some garlic powder, salt and white pepper to taste. Hope that helps.
  • user
    Teresa Lewis Watts tlewiswatts - Mar 19, 2012
    Hi, Tiffany--Yes, it does! Sounds perfect :) Thank you!