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White Chicken Chili

Hi does anyone know of a quick and easy recipe for white chicken chili? Preferably for the slow pot cooker. The internet had soooo many i didnt know where to start!

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Asked by emilysmom401 at 8:33 PM on Nov. 20, 2008 in Food & Drink

Level 5 (70 Credits)
Answers (4)
  • This is from the new pampred chef season best fall/winter 2008

    Microwave White
    Chicken Chili

    3 whole heads garlic (about 48 cloves), unpeeled
    ¾ tsp salt, divided
    3 tbsp olive oil, divided
    2 poblano peppers
    1 medium onion
    1½ lb boneless, skinless chicken thighs
    2 tbsp Southwestern Seasoning Mix
    2 cans (15.5 oz each) Great Northern beans, drained
    1 jar (16 oz) salsa verde

    Answer by bizima4 at 9:21 PM on Nov. 20, 2008

  • Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose
    cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and
    drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until
    garlic is soft. Set aside to cool.

    Answer by bizima4 at 9:23 PM on Nov. 20, 2008

  • Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine
    peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife.
    Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well
    using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover;
    microwave an additional 4-6 minutes or until chicken is cooked through.
    Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using
    Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.
    Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

    Answer by bizima4 at 9:23 PM on Nov. 20, 2008

  • Yield: 8 servings (8 cups)
    Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70
    mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
    Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
    Omit salt.
    Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced
    avocado or chopped cilantro.
    Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired

    Answer by bizima4 at 9:23 PM on Nov. 20, 2008

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