White Chicken Chili

Sunday was a perfect chili day, cold and dreary. Brady and I decided to go see "The Fighter" but I wanted a warm dinner waiting for us when we got home. So I pulled out the crock pot and threw in the ingredients for one of my favorite crock pot recipes, White Chicken Chili. The idea of my kitchen catching on fire definitely crossed my minds multiple times throughout the movie but luckily the crock pot worked the way it's supposed to and the chili turned out great.

My friend Sarah gave me this recipe a few years back and I love it. I have made it countless times and it never disappoints. It's great because you can let it cook on low for up to 10 hours and doesn't require too many ingredients. I tried a jalapeno cornbread recipe that I had been wanting to make for awhile and unfortunately you wont be seeing it on the blog. I like spicy food but this was just miserable. Brady couldn't stop coughing, I couldn't drink enough water; it wasn't pretty. But at least the chili turned out well! 

White Chicken Chili
** from my friend Sarah Kelly
print recipe

Serves: 8
Prep/Cook: 8-10 hours on low, 4 hours on high

3 15oz cans cannellini beans
2 1/2 c. cooked chicken, chopped (I just use a rotisserie chicken from the grocery store)
1 c. yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 jalapeno peppers, seeds removed and chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground oregano
3 1/2 c. chicken broth
shredded monterey jack cheese
broken tortilla chips
salsa verde

In a 3 1/2 - 5 quart crock pot combine drained beans, chicken, onion, peppers, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on LOW heat for 8-10 hours, or on HIGH for 4-5. Ladle into soup bowls, garnish with cheese, tortilla chips, and salsa verde.