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Prep Time: 40 Minutes Cook Time: 140 Minutes |
Ready In: 180 Minutes Servings: 8 |
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a light, white and wintery chili Ingredients:
2 chicken breasts, on the bone |
2 chopped poblano peppers |
3 minced garlic cloves |
1/2 chopped white onion |
2 (15 ounce) cans rinsed cannellini beans |
1/2 of 8 oz. bag frozen corn |
2 teaspoons cumin |
2 teaspoons coriander |
2 teaspoons oregano |
2 teaspoons thyme |
bay leaf |
chopped cilantro |
one large container chicken stock |
2 cups water |
Directions:
1. Plug in crock pot and turn to low heat. Put in chicken breasts and completely cover them with half water and half chicken stock. Add chopped onion and minced garlic along with 1 tsp cumin, 1 tsp coriander, oregano, thyme and the bay leaf. Cover and let sit until the chicken is cooked through.
2. Removed the chicken from heat and set aside on a cutting board. Sift out onions and seasonings and put in a frying pan. Discard of the bay leaf. Add the chopped poblanos, corn and 2 tbsp of olive oil and fry up on medium heat for about 4 minutes. Add mixture back to chicken stock in crock pot.
3. Remove the skin from the chicken breasts and shred chicken. Put the chicken back in the crock pot and add rinsed cannelini beans.
4. Let the chili sit for at least another half an hour. Add chopped cilantro right before serving.
5. Serve with sour cream, shredded asiago cheese, crumbled tortilla chips and a lime wedge!
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