Poblano peppers are especially good for this kind of dish. Green chiles – The green pairs much better with the white chili.Cream of chicken soup – Without the soup, your chili will be more of a brothy stew, which will still be delicious! But I prefer the creamy texture you get by adding the soup.Chicken broth – An obvious choice for chicken chili, the broth will keep the chicken moist and is used in place of tomatoes in regular chili.You can even use frozen corn right from the freezer. But using regular corn would add a little color, which can be nice, too. White corn – For that all-white finish, white corn adds flavor and keeps things pale.Great Northern beans – You can use any white bean in this recipe.Even chicken breast, which is so easy to dry out, should be juicy after cooking in the sauce. Boneless chicken breast – Using boneless chicken will allow you to shred it right in the pot without having to worry about bones. I think some chunks of pumpkin or extra peppers would be great! The ingredients in this recipe are used to give it that lovely pale coloring, but you can add to it any way you like! This lightened-up bowl of comfort food is a welcome change from dark chilis and heavy stews.Īnd anything you can throw in the slow cooker and forget about is a winner in my book! Ingredients The combination of chicken stock and chicken soup maximizes the flavor and adds a creamy sauce that would be delicious on its own.īut the inclusion of beans, taco seasoning, and green chilis elevates what could be a simple chicken chowder into something spicy and filling. Just yesterday, I made a batch of ground turkey chili using sweet potatoes and lots of spice.īut I’m already planning my next dish, and it’s this white chicken chili!
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