December 9, 2009

White Bean Chicken Chili

Warmth in a bowl! mmmm The cold has hit the Dallas area early this year. I think we're all still a little stunned. It's not very often that you get snow in December around these parts...let alone on the 2nd day of the month. Wow! If anyone is looking for me I'll be at home by the fire with hot cocoa in hand for the rest of the year. Brrrrr!

We had some good friends over Sunday for a crockpot meal. It is the perfect weather for crockpot meals. I love it! I've been trying to utilize mine as often as possible. It was delightful but not as much as our friend's adorable little girl (Kathryn). She's fun! It was good times crawling around on the floor with her. I apologize if I didn't pay much attention to you Pete & Pam. I still love you too! Come over anytime. But please bring the baby. ;p

3 tbsp olive oil
2 medium onions, finely chopped
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
4 chipotle chiles in adobo, finely chopped
1 tsp ground cumin
1 tsp dried oregano
8 c chicken broth
Four 6-inch corn tortillas, torn or cut into small pieces
Two 15-15 oz cans small white beans, drained and rinsed (I used Cannellini aka White Kidney Beans)
3 c cooked chicken or turkey
One 16 oz pkg frozen corn, defrosted
1/2 c finely chopped fresh cilantro (optional)
2 c finely shredded mild cheddar or monterey jack cheese for garnish
2 c sour cream for garnish

Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin and oregano and saute until the vegetables are softened, 5-7 minutes.

Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the broth, tortillas, beans, chicken and corn.

Cover the slow cooker and cook on low for 8-10 hours or high 4-5 hours, until the chili is thick and the beans and veggies are tender. Stir in the cilantro.

Serve each bowl garnished with cheese and sour cream. Serves 8. Enjoy!!

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