I was supposed to have a board meeting last Tuesday evening and didn’t want to get home late and then start fussing over supper. Instead, I planned a crock pot meal that would be ready to eat the moment I walked in the door. I picked a white chicken chili recipe because it was evocative of the Taco Tuesday flavors I wanted to maintain. The meeting got pushed to a later date, but my menu remained the same – and thank goodness because it was delicious.
The best part about this recipe is that there is no prep – no browning any of the ingredients before placing them into the crock pot. Just throw it all in there. The only actual “work” is chopping an onion and mincing some garlic. You can handle that, can’t you?
The ingredients are simple: chicken breasts, white beans, frozen corn, chopped onion, minced garlic, chili powder, hot sauce, chicken broth, and salsa verde. It’s the salsa verde, made from tomatillos, that makes white chili so yummy. If you can’t find jarred salsa verde, use a can of chopped green chiles. When it came to hot sauce, I had a habanero pineapple version on hand. It’s pretty spicy, but the pineapple flavor works really well with the chicken. If you don’t have a hot sauce like this, I suggest adding a little pineapple juice to your broth. It’s a Peaches to Apples secret ingredient.
Top with sour cream, cilantro, lime wedge, and avocado. I couldn’t find a ripe avocado and I am still upset about it because I just know it would have made this dish even better. Serve with cheesy garlic bread. Allow this meal to remind you that winter isn’t all bad.