Saturday, February 16, 2013

White Chicken Chili

I looked on the web for a Chicken Chili Recipe that I could Tastefully Simplize. As I looked at various ones, I realized that I would have to combine a few and then change some of the ingredients as usual. I hit a HOME RUN with this one. To quote my husband "I'm a big fan. You need to put this on your Blog and make it again. I'd like to carry a big pot of that to work with me.". Then he was talking about entering it into the next Chili Cookoff Contest. Already had one of our recipes WIN :)


2 lbs Ground Chicken (not breasts or canned)
1/2 TBSP Seasoned Salt
4 cans Cannellini Beans
5 cups Chicken Broth (we used Organic, Free Range)
medium onion - sliced
small green bell pepper - chopped
2TBSP Fiesta Party Dip
2 TBSP Garlic Garlic

In a stock pot, cook ground chicken with 1 tsp Seasoned Salt. While that is cooking- In a separate bowl, Mash one can of beans and stir in 1 cup of Chicken Broth, mixing well. When meat is white and no longer pink, add the bean/broth mixture, 3 remaining cans of beans, sliced onion and chopped bell pepper, plus the Fiesta Party Dip, Garlic Garlic (No need to drain grease from meat as there is not much).  Stir and mix well. Slowly, Pour in the other 4 cups of broth. Bring to a boil and then reduce heat and simmer 30 minutes. Serve with you favorite Cornbread or Crackers.

Here is a way that you can make it NOW to freeze and then put in your Slow Cooker later:

The way my Kids like it -- a little sour cream and shredded cheddar to combat the heat. Plus corn chips for an added crunch: