White Chicken Chili
5 boneless skinless chicken breasts, fully cooked
8-10 cans cannellini beans (or white northern) with juice
1 medium jar chunky salsa (I use mild but you can use whatever)
4 heaping tablespoons of ground cumin
2 medium pks. shredded monterey jack or mexican cheese
I cook this in my biggest Crock Pot, but you can use a heavy pot on low if you don’t have a Crock Pot. Sometimes I make up two batches and freeze one.
I boil the chicken till it's white, and then shred it with two forks. Then, I simply throw everything in the Crock Pot except the cheese. I usually start it on high, then when it gets really warm I turn on low for about four hours or so. This recipe is very forgiving … if you want it to cook longer, just add a can of water or chicken stock.
I usually serve topped with cheese, a dollop of sour cream and chopped green onions or cilantro if you wish. Texas Pete hot sauce is also great, as well as crumbled Fritos. The beans I always find at Kroger's here in Nashville. They hold up better than the northern beans.
A friend of mine has made it with canned chicken and it wasn’t bad if you’re in a time crunch. Of course,it’s awesome with Texas Corn Bread! (recipe below)
So simple…so yummy!
Texas Corn Bread
Makes 24 muffins
2 1/2 cups Martha White self-rising corn meal
1 tablespoon sugar
1 level teaspoon baking soda
1 level teaspoon baking powder
1 level teaspoon salt
In large bowl, mix dry ingredients well. Then add the following:
1 chopped onion
1 chopped red or green pepper
3 eggs, beaten
¾ cup canola or vegetable oil
1 can corn, drained
8 oz. sour cream
Gradually add 1 cup buttermilk (or milk with a teaspoon of vinegar)
Mix well. Spray 24 muffin tins with Baker’s Joy (or oil and flour). Put one tablespoon of batter in each tin. Add some shredded cheddar cheese, then more batter to fill up each tin almost to the top. Bake at 375 about 25 minutes. You may need to broil tops at last minute.