White Chili

1 Nov

The only thing I like about the weather getting cooler is the yummy crockpot stews and getting ready for the holidays.  Since Halloween fell on a Sunday what better to make prior to trick or treat but a white chili in the crockpot.  It’s so simple to just dump in all the ingredients and let it cook while preparing the outside for the evening’s festivities.  What a great night we had too but in the meantime we feasted on the chili before and afterwards.  There is one ingredient I added and it was a seasoning salt mix that I bought when we were in Cabo earlier in the year.  I acquired this from the Hotel California in Todos Santos.  This town is what is known as Pueblo Magico, a magical town designation.  I’ve only come across a couple of these towns and they are truly a treat.  While browsing the shop at Hotel California I picked up the seasoning.  I only added a teaspoon but it did add a special touch to the chili.  Since this is not something easily recreated I will just list the other ingredients.  Either way this chili is great!

White Chili

serves 8

  • 1 lb bag great northern dried beans
  • 2 lb boneless, skinless chicken breast
  • 1 onion, diced
  • 1 small can chopped green chilis
  • 3 tablespoons garlic, minced
  • 6 cups chicken broth
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 tablespoon mexican oregano
  • 1 8 oz pepper jack cheese shredded

Soak the beans overnight.  Drain and rinse well.  Add all ingredients except cheese to crockpot.

Cook on high for 6-8 hours.  Remove chicken and shred.  Return to crockpot and cook for another 1/2 hour.

Serve with pepper jack cheese on top.


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