Trying to stay warm and create a little magic in the kitchen. I had to share my Chili Blanco recipe. This crockpot recipe entered my life a few years ago and instantly had me jiving in the kitchen. I have added a few spices to give it a little punch. It’s easy and delicious. It gives you plenty of time to stir up a yummy dessert (recipe to follow soon). Stay warm and keep stirring!
4 boneless, skinless chicken breasts, cut in small pieces
3 cloves chopped garlic
1 large onion, chopped
1 t dried oregano
1/2 t crushed red pepper
1/4 t cayenne pepper
1 t cumin
1 (14 oz) can chicken broth
1 (16 oz) can white beans, drained and rinsed
1 (16 oz) can cannellini beans, drained and rinsed
1 (4.5 oz) can chopped green chilies
1 (16 oz) white corn, drained
3 T fresh lime juice
2 T fresh cilantro, chopped
salt and pepper to taste
Lightly brown chicken in skillet with 1 clove garlic and 1/2 cup chopped onion. Once browned, place all ingredients into crockpot. Now add spices- add cumin, oregano, cayenne, red pepper, green chilies, 2 cloves garlic, and chicken broth. Cook on low for 5 hours. Stir in all beans, corn, lime juice and cilantro. Cook another hour. Sample taste add salt and pepper as desired.
Serve Chili Blanco with flour tortillas, white corn tortillas and/or tortilla chips. Have fun with garnishing- add monterey jack cheese or pepper jack cheese. I cut up limes to give an extra squeeze.