So I know winter is almost over and spring is upon us……this is a great recipe to fight off those last winter chills!
My parents always made a really good homemade beef chili when I was a kid and someday I will give that one a shot as well. But we just made this gorgeous salsa verde and I was inspired to try a chicken chili….because yum!
This one is really easy since it’s mostly done in the Crockpot, but there is one extra step to take about an hour before you’re done. This is another recipe that is really fun because you can kind of play with it and make it yours! So I used northern beans for mine, but I found them to be really soft. Let me know if you have a different suggestion. I think this would also be good with black beans.
- 2 chicken breasts
- 4 cups water with 2 buillion cubes, or chicken broth
- 1/2 Onion, diced
- 1 can White Beans, great northern or pinto or your favorite
- 1/2 cup Green Chiles, diced
- 2 tsp Chili Powder
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Cayenne pepper
- 1 1/2 Cup Small White Corn Kernals, frozen
- 1/3 Cup Butter
- 1/3 Cup Flour
- 1 1/2 cup Milk
- 1/2 cup Sour Cream
- 1 cup Minute rice
- Salt and Pepper to taste
Garnish options: Sour cream, salsa verde, cheese, guacamole, fresh chopped tomato, or tortilla strips
In your Crockpot add the chicken, onions, green chiles, chili powder, garlic powder, onion powder, cayenne, water or broth, corn and beans. Cook on high for 5 hours or low for 7.
In a medium sauce pan melt the butter, whisk in the flour. Let this cook until it starts to slightly brown. Slowly whisk in the milk. Bring to a boil whisking occasionally. The sauce should start to thicken. Pour the sauce into the crockpot along with the rice and sour cream. Mix it all together and let it cook for one more hour. The chicken should shred just by mixing it around, but you may have to pull the breasts out and shred them with forks. Serve it up with some chips and enjoy!!!