Since I'm not much of a recipe follower, I will give the recipe as I changed it from this particular recipe:
White (Chicken) Chili
(Variation on variation of Betty Crocker's 9th Ed. given to me by the lovely Heather Hruby)
I have made many changes to this recipe and feel free to add and subtract ingredients as your likes and dislikes suggest :) this is after all what cooking is all about :) :) :)
PS this is a VERY low-fat and healthy recipe, so "eat away my friends- eat away!"
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
3-4 garlic cloves, finely chopped(depending on how garlicy you like :) I also add a small amount of garlic powder(but I like it garlicy)
1/2-4 jalepenos peppers, chopped (depending on spicy preference)
3 cups chicken broth(I like to add a couple extra bouillon cubes- mostly chicken and some beef for extra flavor- also add more water/broth if you want more sauce)
2 tablespoons lime and or lemon juice
1-2 Tablespoons of honey or brown sugar/jam or other sweetening agent
*2 tablespoons chopped fresh cilantro (I add this as a garnish at the end)
1 teaspoon ground cumin
2 teaspoons Chili powder
1-2 T of Paprika(also adds spice)
½ teaspoon dried oregano
¼ teaspoon salt
2 tsp pepper(less or more depending on desired spiciness)
1 can of large tomato paste(12 oz)
As for the beans- I used 2-3 types of white beans and 1 can of a different color for pizazz- but here is a different take)
1 can (15 to 16 ounces each ) great northern beans, drained
1 can (11 ounces) white shoepeg or whole kernal corn, drained
1 can butter beans, drained
2 cups 1/2-inch cubes cooked chicken or turkey(I added 2-3 lrg pieces of chicken to make it extra meaty for Jason and I put it in raw after the rest of the ingredients to add extra flavor- but just make sure it gets cooked through(so chop them in small pieces) :)
Tortilla chips and other toppings (see below for ideas)
- If using crock-pot/slow-cooker, toss everything in(although I recommmend sauteeing the onions first and then add the garlic and let all that mix together for a couple of minutes to bring out each of those flavors)- but don't over-sautee the garlic(no crispy garlic) and
- Add the sauteed onions and garlic to the mix
- Add the chicken(either cook the chicken first or add raw and just make sure it gets cooked through.
- Cover (stir at first, but don't stir too much or you'll break up the beans etc) and cook on Low 7-9 hours.(or low for 4 or so hours and high for 1-1.5)
- ENJOY :)
- Heat oil in 4-quart Dutch oven over medium heat. Cook onion(first) and add garlic in oil, stirring occasionally, until onion is tender(just don't cook the garlic so long that it gets crispy).
- Stir in remaining ingredients except chicken and tortilla chips. Heat to boiling; reduce heat. Simmer uncovered, 20 minutes.
- Stir in chicken; simmer until hot.
- Serve with bowls of chopped tomato, tortilla chips, shredded mexican cheese, chopped green onions, guacamole, sour cream, chopped fresh ciliantro, salsa, etc. as toppings. The sky's the limit!