White Chili VII

This white chili recipe starts in a skillet and finishes in a slow cooker, while featuring a variety of spices.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 349 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 teaspoon ground cumin
• 3 large stalks celery, chopped
• 12 ounces sour cream
• 4 skinless, boneless chicken breasts, cut into bite-size pieces
• 1 (6 ounce) can chopped green chilies
• 3 (14.5 ounce) cans great Northern beans
• 0.5 teaspoon ground black pepper
• 0.5 cup heavy cream
• 0.125 teaspoon cayenne pepper
• 2.5 cups chicken stock
• 0.5 teaspoon ground oregano
• 0.5 (4 ounce) can chopped jalapeno peppers

Recipe Instructions

Step 1

Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.

Step 2

Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.

Step 3

Transfer the chicken mixture to a slow cooker.

Step 4

Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.

Step 5

Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.