I was in charge of bringing soup club this week. This time, I decided to take advantage of the slow cooker. I followed this recipe, which was incredibly simple. There’s not even any blending required so this is truly a dump recipe.
You can confirm quantities in the actual recipe, but it’s basically a pound of boneless skinless chicken breasts, 2 cans of white beans (I found tiny ones that I loved), 2 cans of green chilis, a chopped onion, two cloves of minced garlic, cilantro, spices (oregano, cayenne, cumin, and chili powder), and 24 oz of chicken broth. Let it go for about 3.5 hours on high, remove the chicken, shred it, put it back into the crock pot, add in 4 oz (or a bit more) of low fat cream cheese + a 1/4 c. of half and half, and let it go for another 15-30 min. Then the key is in the toppings: sour cream, shredded cheese, fresh cilantro, pickled jalapenos, avocado, and crushed tortilla chips are great. I, in fact, used every single one of those toppings.
The list of ingredients looks long, but it’s actually super easy. The only thing that took time was chopping up all the onion since I more than doubled the recipe. It doesn’t come out too creamy (I didn’t do too much cream cheese/half and half) but I liked that since a) we wanted a generally light lunch and b) it left space for all the toppings. Toppings are the best part.
Maybe it was the tinier beans. Maybe it was all the toppings. Maybe it was the fire roasted-ness of the green chilis and perfect amount of [totally eyeballed] spices. But the flavors of this chili just worked, quite possibly making it my favorite white chicken chili recipe.