Wednesday, July 21, 2010

What's Cooking: White Chicken Chili

This is my new favorite crock pot dish. We had almost every ingredient on hand, so it was super easy. Also, I learned that the cutting an onion and crying thing is legit, those things are vicious! I added extra garlic and hot sauce, because that's how we roll, and it was perfect. We froze half and will hopefully enjoy that later.
  • 4 chicken breasts
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 2 cans (about 15 ounces each) great northern beans, drained, rinsed
  • 1 can (12 to 15 oz.) corn, drained
  • 2 Tbsp. chopped fresh cilantro, optional

Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender.

Awful photo by moi.

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