I may be one of the rare few that was welcoming the snow this weekend with open arms. A relaxing weekend in with some soup sounded perfect. When thinking about what I wanted to make, my mind went right to white chicken chili.
I've made white chicken chili before and this time around decided to make some in the crock-pot. A meal cooking in the crock-pot for hours while I'm at home is one of my favorite things. This was delicious, high in protein, and easy to make. Highly recommend this dish for the many more cold days we have ahead of us!
Serves: 4-6
Ingredients
- 1-1.5 pounds chicken breast
- 1/2 large yellow onion, diced
- 1 jalapeño, finely diced and deseeded (keep some seeds if you want some more spice)
- 4 garlic cloves, minced
- 15 oz cannellini beans
- 15 oz corn kernels
- 4 oz green chiles
- 32 oz low-sodium chicken broth
- 1-2 chipotle peppers in adobo, blended
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 - 1 tsp smoked paprika
- 1/3 cup cottage cheese
- 2 chicken bouillon cubes
- salt and pepper, to taste
- fresh cilantro
- 1 fresh lime, cut into wedges
Directions
- Place chicken, yellow onion, jalapeño, garlic cloves, cannellini beans, corns, green chiles, chicken broth, chipotle peppers, and all spices into the slow cooker
- Make sure all of the ingredients are mixed well, cover and cook on high for 3 hours (or low for 5-6 hours)
- Remove the chicken from the pot and shred the chicken using two forks
- Return the chicken back to the pot, mixing it in thoroughly
- Mix in 2 chicken bouillon cubes
- Using a food processor, blend the cottage cheese with a little bit of lime juice
- Slowly mix the cottage cheese blend into the pot and stir well
- Cook for about 10 minutes or less to avoid curdling
- Serve with shredded cheese, chopped cilantro or sliced jalapeños and enjoy!
Note: I also sprinkled in a tad of Tabasco Chipotle sauce into my bowl for some more spice and chipotle flavor
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