White Chili with Chicken

  1. 1 1/2 lbs skinless chicken pieces
    1 large onion, chopped
    2 heads garlic, minced
    1 (14 ounce) can chicken broth
    2 tablespoons ground cumin
    1 tablespoon dried oregano
    1/2 teaspoon salt
  2. 1/4 teaspoon red pepper sauce (or to taste)
    1 (4 ounce) can green chilies, chopped
    15-16 ounces canned or dried great northern beans, rinsed and drained
    1 cup white corn
    3 tablespoons lime juice
    2 tablespoons fresh cilantro, chopped
  1. Remove fat from chicken.
  2. Mix dried beans (if using canned beans, add them at the end of cook time) onion, garlic, broth, cumin, oregano, green chilies, salt and pepper sauce in a 4 to 6 quart crock pot or slow cooker.
  3. Add chicken. Cover and cook on high if using dried beans or low if using canned beans for 4 to 5 hours or until juice of the chicken is no longer pink when thickest pieces are cut.
  4. Remove chicken. Using 2 forks, remove cooked chicken from bones and shred. Return shredded chicken to the crock pot.
  5. If using canned beans, add them, corn, lime juice and cilantro to the crockpot. Cook on low for 15 to 20 minutes or until additions are hot.
  6. Makes 8 servings
  7. Recipe contributed by Karen From Colorado

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases