Tuesday, October 11, 2011

Super easy White Chili Chicken Fall Recipe

I've been making this exact chili chicken recipe for over 20 years. My first time having this fall recipe was back in the late summer of 1993. My coworkers made this at my bridal shower. Once eating it I knew it was a recipe my soon to be hubby would also love. We make it several times a year during the fall and winter months. It is easy to make and by now most people have heard of white chili and/or have made it. In case not, I'm sharing it with you.

White Chili

Ingredients

1 jar Randall White Northern beans (I've never seen another brand but it is OK to use a different brand)
3 large chicken breast, cooked & shredded
2 large onions, chopped
1/2 c. garlic, minced
1 bunch of celery, chopped
1/2 c. jalapenos from a jar
1/2 c. jalapeno jar liquid
1- 2 quarts of chicken stock (varies on how juicy you want your chili)

Directions

1. Pre cook the chicken in 6 cups of water, seasoned with salt, pepper, celery salt or seeds or seasoning salt. Use 1/4 cup of any combination of the seasonings.
2. Simmer it on the stove for 45 min- 1 hour. Keep an eye on the water. Add to it as needed to keep water above the chicken. This will give you some chicken broth, too.
3. Once chicken is soft, shred it. To save time you can use a store purchased chicken (I do buy a cooked chicken sometimes for this recipe.)
4. Once chicken is cooked and shredded, add in all the above ingredients in a large pot. Cook all together, simmering until it the celery and onions are soft. This usually take 1- 1 1/2 hours.
5. We always offer salsa, extra jalapeƱos and sour cream to be added in by each person. I never add anything in but my family mixes up their own favorites.
6. Serve with corn bread or a favorite crusty bread.

Kitchen Notes

I always make a double batch so we have extra for leftovers & lunch.

To save money, I often use dry white northern beans. If I'm taking this route, they have to be presoaked and cooked until semi soft before adding in with all the other ingredients. Follow the directions and time needed for prep on bean bag on pre soaking and cooking.

If I'm tossing this in the crockpot, which I often do these days, I have the jar beans, uncooked chicken and add them and the rest of the ingredients in the crockpot to cook 6-8 hours. Right before I'm ready to serve, I pull out the chicken and shred. To save time, sometimes I cut the chicken into pieces and add to the crockpot and then I don't shred.

As with any recipe there are a zillion of ways to do it. Find what works best and be flexible to make changes that works best for you and for what ingredients you have on hand.

More Fall Recipe ideas






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