White Bean Chicken Chili

I have a confession to make.  Monday night is Bachelor night….

But wait, don’t go!!! I can explain!! 

About a year and a half ago, I texted a few girls I used to live with…”Hey! Come over and bring homework if you want. I have a delicious desert in my kitchen and I think I’ll put The Bachelor on in the background.”  Needless to say, no homework was done, and a tradition was born.  That was my first time watching the show, and I don’t think I’ll ever fully enjoy watching it alone.  We laugh a lot, we yell at the TV, and believe it or not, we have some surprisingly deep conversations about communication, relationships, and human nature.  Also, we’ve had some delicious food.

Tonight was our first night of watching the new season together and it was accompanied by some delicious (if I do say so myself) White Bean Chicken Chili.  This is my first recipe that I feel like is “mine” enough (and tasty enough) to post on here.  It’s taken a lot of risks and fails to have enough courage to trust my impulses (and they’re still wrong a lot of the time), but I am a firm believer that cooking/baking is more of an art than a science. SO, here goes.

White Bean Chicken Chili*

 
White Bean Chicken Chili

Ingredients:

~2 cups shredded chicken (you’ll have to cook it first, of course….I bought a rotisserie chicken and shredded it with a fork.)

1/2 cup chopped onion (you could use yellow or red. I almost always choose red)

2 cloves garlic, finely chopped

1 can chicken broth and 2 small cans V8 Juice OR 1 ½ cans chicken broth and 1 small can V8 juice (I did the first option, and it’s definitely tomato-y)

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

½ teaspoon salt

2 tablespoons chili powder

2 cans great northern beans, rinsed

1 can white corn, mostly drained

juice of ½ lime

2 tablespoons Cilantro

2 tablespoons chili sauce

Directions:

Pay close attention, cause these directions are really hard.  Dump everything in your Crock-Pot and stir it up.  Turn it on low, and leave it for a few hours (about 1-2), then crank it up to high for another hour. Boom, you’re done.  If you’re pressed for time, you could always throw everything in a pot on the stove and heat it in a few minutes, but I like the way the flavors blend together in the Crock-Pot.

*Adapted from Betty Crocker’s One-Dish Meals.  Cooking times and some measurements are approximate.  I started with Betty’s ingredients, but about halfway through, it wasn’t looking the way I wanted, so I threw a bunch of extra stuff in with it.  Those measurements I’ve estimated as best as I could.

My husband gave it the thumbs up as did my friends.  I served it with shredded cheese, sour cream, cornbread and tortilla chips and it made an excellent compliment to an exhausting night of television.  Am I right people?  Those girls are crazy!
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