{Slow-Cooker} White Chili

I don't know about where you live, but here it is still winter. I saw snowflakes just last night. Today it is gray and rainy and dark...on days like today and yesterday when the dampness creeps into your bones, you know it's time to whip out a good soup or chili recipe. What I made yesterday was sort of a mix between the two. Since I converted the original recipe to a slow-cooker recipe (yep, I did it again), it turned out a bit more soupy than I intended, however...it was delicious! True to its name, this chili is not very colorful, but what it lacks in color it makes up for in flavor! It's loaded with white beans and tender chicken, then packed with cumin, paprika, jalapeno, green chilies, and a kick from cayenne. And just like your traditional red chili, the fun part is topping it with all your favorite garnishes. From sour cream to cheese to cilantro to avocado and beyond, feel free to go crazy with whatever toppings float your boat. We stirred the cheese and cilantro in, then topped our heaping bowls with sour cream and crushed tortilla chips. The flavor reminded us a bit of one of our other favorite soups, Crock-Pot Chicken Tortilla, which is also hearty and loaded with chicken, beans and Mexican spices.

What follows is my slow-cooker rendering of the original recipe. If you would like to make the original non-slow-cooker version, simply click the link to The Pioneer Woman's site.

Slow Cooker White Chili

(printable version)

adapted from The Pioneer Woman

serves 8

2-4 chicken breasts (depending on size, you'll need about 3 cups cooked chicken)

1 whole medium onion, diced

4 cloves garlic, minced

2 cans chopped green chilies

1 lb. dried white beans, soaked and rinsed

6-8 cups chicken broth (more or less depending on how soupy you want it...8 cups is pretty soupy)

1 whole jalapeno, seeded and sliced (if you like it hot, leave the seeds in!)

1 1/2 TB ground cumin

1/2 tsp paprika

1/4-1/2 tsp cayenne pepper

salt and white pepper to taste

1 cup whole milk

2 TB cornmeal

cheese

sour cream

cilantro

other garnishes (guacamole, salsa, chips, tortillas, ???)

Put all ingredients (except milk, cornmeal and garnishes) in slow cooker. Cook on high 5-6 hrs or on low 8-10 hrs. When 30 min-1 hr of cooking remain, remove chicken breasts and shred. Stir shredded chicken back into chili. Combine milk and cornmeal; pour into chili. Cook on high another 30 min to an hour or until slightly thickened. Just before serving, stir cheese into the pot. Garnish each serving with desired toppings.