Thursday, March 21, 2019

Touchdown White Chicken Chili

I still don’t know what made me crave White Chicken Chili one day. The image popped into my head and I had to make it! Glad I did though because it was one of those love at first bite moments. I’ve made the recipe a few times and every time I do it differently. It really depends on the seasonings I have in my house—I am a seasoning junkie! And in recipes like this, I have a really hard time giving exact measurements of spices. I’m Italian–we do a dash of this, a handful of that. We throw things in till it tastes good! But I tried to keep track of what I did because I LOVE THIS! If you can find McCormick’s White Chicken Chili spice packet–get it! I did that the first time and loved it. I just haven’t been able to find it since so I make up my own spices!

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Pots Used: Slow Cooker

Skill: Fairly Easy. You just have to shred the hot chicken which isn’t so fun.

Wow Factor: 8. Love it!

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INGREDIENTS:

2 chicken breasts

1 can corn

2 cans white beans (navy, butter, Great Northern etc)

1 onion

1 can green chilis

2 cups chicken broth

The spices: I used a taco seasoning packet and a cube of chipotle seasoning also, but I’m a spice freak!

2 tsp garlic powder

1 tb white pepper

1 tb oregano

1 tb cumin

1 tsp salt

chili powder & cayenne pepper ** depends on how hot you like it

dash of cilantro

dash of lime juice

Toppings:

Sour cream, shredded cheese, green onions, tortilla chips

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The Steps:

  1. -Put chicken breasts, green chilis, and 1/2 of the onion (diced) into the slow cooker
  2. Coat with a little bit of the spices and cover with water–just to top of the chicken.
  3. Cook 3.5-4 hours.
  4. Take chicken out and shred it carefully with fork.
  5. Put back in slow cooker.
  6. Add corn, beans, the rest of the spices and 1.5 cups of chicken broth (can use water)***
  7. Cook for another hour to let flavors come out.
  8. **the first time I made this with 2 cups of broth and it was too watery–I thickened with some sour cream and a little corn starch.

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Go Cardinals Chili! (okay, it’s not really called that, I just made it up)

My friend Lisa makes unbelievable chili almost every Sunday during the football season! Unfortunately, she lives an hour away and the last few months I’ve been so swamped with launching this site that  I haven’t been able to make it up there.  During the AFC and NFC championships I was craving chili so badly, I decided to make it myself. And I was so impressed with how it came out!

Okay so I can’t quite remember how I made it. I definitely changed a lot of things up. I know I used really cool canned tomatoes that already had green chilis and peppers in them—and a can of “chili beans.” I’ll try to swing over to Target and figure out exactly what they were but for now, here is the recipe that I started with and then kept tweaking:

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Pots Used: 1 pan to pre-cook the meat and then a slow Cooker

Skill: Easy.Throw in, go watch game, come back and eat!

Wow Factor: 8. Love it!

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INGREDIENTS:

2 pound hamburger

2 cans beans (kidney

1 cup chopped onion

2 (15 oz.) cans red kidney beans, drained

2 (14 1/2 oz.) cans tomatoes, drained

1 green pepper, seeded and coarsely chopped

2 cloves garlic, peeled and crushed

2 to 3 tbsp. chili powder

1 tsp. black pepper

1 tsp. ground cumin

salt, to taste

Toppings:

Sour cream, shredded cheese, green onions, tortilla chips

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The Steps:

  1. Cook hamburger meat with the onion.
  2. Fully drain
  3. Put into crock pot and add all other ingredients.
  4. Cook on low 8 hours.
About the author: Jennifer Taglione is the owner of this fabulous website Stiletto Sports. Despite writing well over 500 posts, she still maintains that she is not a sports writer! She is however a huge fan of Kurt Warner, Larry Fitzgerald, Mark Sanchez, the Celtics, and totally kicks butt on March Madness brackets! Connect with her by following her on Twitter @StilettoSportsJ and subscribing to her weekly newsletter. For more info check out the About the Editor page!

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