Raid your spice cabinet to create the bold Tex-Mex taste in this slow cooker chili.
White Chicken Chili
Makes 8 Servings
Ingredients
White Chicken Chili
- 2 pounds boneless skinless chicken thighs
- 4 cups chicken stock
- 3 (4-ounce) cans fire-roasted green chiles, undrained
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) package frozen yellow corn
- 1½ cups chopped sweet onion
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 garlic cloves, minced
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Candied Jalapeños (recipe follows), sour cream, lime wedges, and shredded Cheddar cheese, to serve
Candied Jalapeños
- 2 cups sliced fresh jalapeños
- 1 cup sugar
- ½ cup water
Instructions
White Chicken Chili
- In a 6-quart slow cooker, combine chicken, stock, chiles, beans, frozen corn, onion, cumin, oregano, salt, pepper, and garlic. Cover and cook on high for 6 hours.
- Remove chicken from slow cooker. Using 2 forks, shred chicken. In slow cooker, combine shredded chicken, cilantro, and lime juice. Divide among bowls. Serve with Candied Jalapeños, sour cream, lime, and cheese.
Candied Jalapeños
- In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until liquid becomes syrupy, about 35 minutes. Let cool. Store in an airtight container in the refrigerator for up to 1 month.
