WHITE CHICKEN CHILI
Ingredients
1 ¾ pounds boneless, skinless chicken
thighs, cut into chunks
• 2 large onions, diced
• 1 green or bell pepper or 2 poblano
peppers, diced
• 1 ½ cups frozen corn kernels
• ¼ cup plus 2 tablespoons cup cornmeal
• 2 tablespoons chopped garlic
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon chili powder
• 2 teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• 3 cups chicken broth
• 1 14-ounce can navy beans or cannellini
beans, drained and rinsed
• ½ cup heavy cream
• Shredded cheddar cheese, cilantro and lime
wedges for serving, optional
Instructions
Mix Ingredients in Slow Cooker: Stir chicken, onions, peppers, corn, cornmeal, garlic,
cumin, coriander, chili powder, salt, cayanne and broth together in the insert of a 6 quart
slow cooker. Cover and cook for 6 hours on low.
To Finish and Serve: When timer goes off, stir well. Add in beans and stir in cream. Serve
garnished with cilantro, cheese and serve with lime wedges.
Freezer to Slow Cooker Variation
o Make Freezer Pack: Combine chicken, onion, peppers, corn and cornmeal in a
large bowl. Toss to coat. Transfer to a 1 gallon freezer bag. Add garlic, cumin,
coriander, chili powder, salt and cayenne. Press out any excess air, and seal shut.
Freeze flat up to 3 months.
o Break up and Add To Slow Cooker: Whack the frozen bag of chili
ingredients with a rolling pin or heavy skillet several times to break apart.
Transfer the frozen ingredients to the insert of a large (6-quart) slow cooker.
o Cook: Add broth, cover and cook for 8 hours on high. When timer goes off, stir
in beans and heavy cream. Serve garnished with cilantro and serve with lime
wedges.