Chili is a traditional comfort dish for cold weather, originating in the American West, particularly in Texas and New Mexico. Three components were used in the first chili (or chili con carne) recipes: red meat, spices, and chiles.
Since its creation, chili has changed to incorporate ingredients like shredded cheese and sour cream, as well as ingredients like tomatoes, beans, corn, and onions to temper the dish's typical heat. A tamed variation of the fiery red staple, white chili, also known as chile verde, first appeared.
White chili, which is typically cooked with chicken or pork, spices, white beans, and green chiles, is a pleasant addition to our menu of traditional stews.
Ingredients:
- 2 1/2 c. low-sodium chicken broth
- 2 (15.5-oz.) cans white beans, drained and rinsed
- 1 1/2 lb. boneless skinless chicken breasts
- 2 (4-oz.) cans green chiles
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced, plus more for serving
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. frozen corn
Directions:
Step No.1:
Fill the slow cooker dish with broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin. When the chicken is tender, simmer it on high for two to three hours after seasoning it with salt and pepper.
Step No.2:
Take out of the chili and shred the chicken. Before putting the chicken back in the slow cooker, carefully mash about one-third of the beans using a potato masher. Add the corn and the shredded chicken, stir, cover, and adjust the seasoning with salt and pepper as needed. Hold off on serving until the slow cooker is ready.Step No.3:
Add sour cream, avocado, jalapeño, cilantro, and a squeeze of lime juice on top when ready to serve.complete detail:https://www.delish.com/cooking/recipe-ideas/a25648007/crockpot-white-chicken-chili-recipe/
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