White Chicken Chili
A one-pot chicken chili that is ready in under 30 minutes OR can be slow cooked in the crockpot!
I had never heard of white chicken chili until I met my husband in my teenage years. It is a staple meal during the cold months and because I’m paranoid of losing certain things you buy at the store (in this case, white chicken chili seasoning packets), I am bound and determined to make multiple different recipes to find a keeper. I knew Ree Drummond wouldn’t let me down with a good recipe and I love that this recipe also can be made in the slow cooker as well.
What You Need:
3 Tbsp. olive oil
1 medium onion, diced
4 garlic cloves, minced
1 generous Tbsp. Tex Mex or taco seasoning
3 cups shredded cooked chicken
2 cans (4 oz. each) chopped green chiles, undrained
2 cans (15 oz. each) cannellini beans, drained
4 cups low sodium chicken broth
Hot sauce
1/2 cup heavy cream
2 Tbsp. masa harina
1 bag (10 oz.) frozen fire-roasted corn
Kosher salt
Sour cream for serving
1 avocado, sliced
2 cups shredded Monterey Jack cheese
2 limes, cut into wedges
Directions:
In a large stock pot, heat olive oil over medium-high heat. Add onion, garlic, and Tex Mex/taco seasoning.
Cook, stirring often, for about 3 minutes or until onions begin to soften.
Add chicken, green chiles, beans, chicken broth, and several dashes of hot sauce. Stir and bring to a gentle boil.
Meanwhile, in a measuring glass, combine heavy cream and masa harina and mix until a thick paste forms.
Pour masa harina into the soup and stir. Cook chili for about 10 minutes.
Add corn and stir. Cook until corn has heated through, about 2 minutes.
Season with salt and any additional seasonings that are needed.
Serve topped with sour cream, avocado, hot sauce, Monterey Jack, and lime wedges.
To make in the crockpot: Place ingredients up to sour cream into a slow cooker and cook on HIGH for 4 hours or LOW for 8 hours. Serve with sour cream, avocado, hot sauce, Monterey Jack, and lime wedges.
Recipe from The Pioneer Woman’s Super Easy! cookbook