It's gray and rainy out and chili sounded good, especially since we probably won't have many more cold days ahead of us for a few months. I found a recipe for white bean chicken chili on Pinterest, and decided to use that as a base line, but to throw my own concoction together.
Unfortunately, I was tossing everything in as if I really were "concocting" a potion, so some of my measurements are guesses. Whoops.
Ingredients:
1/2 Yellow onion chopped
2 Cloves garlic pressed or diced finely
1 Tbsp diced canned jalapeños OR 1 small fresh jalapeño diced
1 Tbsp olive oil
2 14.5oz Cans chicken broth
1 14.5oz Can navy beans rinsed
1 14.5oz Can white beans rinsed
1 14.5oz Can black beans rinsed
1 4oz Can diced green chilis
1 Rotisserie Chicken
1/2 Cup salsa verde
2 Tsp Chili powder
2 Tsp Cumin
1/4 Cup fresh cilantro
To garnish:
1 Avocado
Fresh cilantro
Sour Cream
Let's Cook!
1. Place olive oil in pan and turn to medium on stove. Add onion, garlic and jalapeños. Cook until onions are translucent. Add to crockpot and turn crockpot heat to high.
2. Add the broth, beans, green chills, and salsa verde and mix.
3. Pull the white meat off of the chicken in bite size pieces and add to the crockpot. For more chicken, add the dark meat as well. I save the remaining dark meat for other meals such as quesadillas, or a quick topper on salad.
4. Add the remaining ingredients. Bring to a boil and turn to low until ready to serve, or keep on high heat if it is not at a rapid boil.
5. Garnish with avocado, fresh cilantro and sour cream!
Bon Appetit!
~Alex~
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