So, last weekend I was really craving White Chicken Chili. I knew I would be gone most of the week so making a crockpot full of goodness was not the best idea for a single gal because I’d be stuck eating that all week. But, I had enough and I wanted that goodness. I decided the worst thing that would happen is I’d throw some in my freezer or take extra to work for my co-workers.
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I’ll go ahead and admit I didn’t have an official recipe (go figure!). I even went rogue and didn’t pull up my AllRecipes app or open Pinterest. I was hoping the back of the chili mix would give me some more insight, but it didn’t. So, yes, this whole thing is made up. But, its a perfect meal for a cold night that cooks in the crockpot all day while you do other things. You will have leftovers, so plan to take a treat someone else or fill your freezer for another night you are wanting to be lazy!
Green Chile Chicken Chili
Ingredients
- 1 Cup Frozen seasoning blend onions, etc or 1/2 onion, sautéed
- 1 Pablano or Hatch Green Chile pepper de-seed, grilled and diced (use a bell pepper instead to eliminate spice)
- 1 package White Chicken Chili seasoning mix
- 1 can Great Northern Beans or Navy Beans
- 1 can Cannelloni Beans white kidney beans, or Garbanzo Beans, or Hominy
- 1 can chopped Green Chilies
- 1 box Reduced Sodium Chicken Broth
- 1/2 bag frozen Chicken Fajita Strips go with Tyson so you have a good brand of meat
- 1/2 cup verde or tomatillo salsa – can be eliminated to reduce the spice
- fresh cilantro cheese, chips or cornbread
Instructions
- Put everything together in the crockpot and simmer on low for 4-6 hours.
Notes
How do I make Green Chile Chicken Chili the @bigpittstop way?
Last night when I got home from a late work meeting, I pan sautéed/browned about 1/2 C of the seasoning blend. I just used up what I had in a Ziploc bag in the freezer. I also cut up the poblano pepper and roasted it in my oven. It didn’t stand up very well to that cooking method, so I would recommend grilling them on an outdoor grill or blistering on a burner. Hatch green chilies or shishitos would also be really great pepper options, depending on your level of spice tolerance.
After I prepared the onions and peppers, I just put them in a storage container so the work was already done when I got ready to throw all this together in the morning.
I placed the onions and peppers in the crockpot first. Wash and drain the beans and add them to the vegetables. Add the green chilies and 1/2 C verde salsa. (if you want to eliminate the spice/heat, leave this out and serve on the side to be added when you eat it). Sprinkle in 1 package of white chicken chili seasoning mix. In true Sandra Lee style, it would cost a bundle to get all these good flavors. McCormick has given you the gift of putting them all together – just go with it!
Normally, I would go with raw boneless, skinless chicken breasts or strips and cut into cubes or pan fry it and add to the crockpot, but I was being lazy and I wanted the smoky flavor that comes from fajita chicken strips. What I didn’t think about was the lack of control of the quality of chicken. I listed in the ingredients to go with the Tyson Southwest Flavor strips. I know they do better control on their chicken products so it should be better. Also, the strips are in the freezer section. And since I didn’t use the whole bag, I was putting it back in the freezer. I put the strips in the crockpot frozen and then had to dig them out and cut them while they were piping hot. So, I would suggest warming the strips and cutting into diced pieces before you add them to the soup.
Pour the box of chicken stock over all ingredients. Of course, a homemade broth would be much better, but I didn’t have any of that. SIDE NOTE: my mom always saves the juice she uses to cook the meat off the turkey bones at thanksgiving. This would be a yummy way to use that broth and the turkey leftovers.
I let mine sit in the crockpot all afternoon while I ran errands, but you could just put it all in a big stockpot and simmer for an hour. It’s a rainy day here and with football on the agenda for tonight, this will be perfect.
Variations: for those who have issues with any of these ingredients you could use shoepeg corn, mexi-corn, black beans, hominy, garbanzo beans, or zucchini (add right before you serve). If I were to pan-fry the chicken before I put it in the crockpot, I would probably add some seasoning and not add it to the crockpot until I was ready to eat.
I will serve this with fresh cilantro, fiesta blend cheese, and chips on the side. Yummy little cheese quesadillas would be a good alternative to cornbread (below).
Let me know what variations you add to this perfect game day or chilly Saturday comfort food.
I love crockpot meals and think you can never go wrong with one of these:
- Crockpot Freezer Meals
- Crockpot Turkey Tacos
- Crockpot Apple Butter
- Skinny Lasagna Soup
- Crockpot Sausage Tortellini Soup
- Slow Cooker Pumpkin Chili
- Green Chile Chicken Chili
- KMac’s Crockpot Gumbo
- Mexican Chicken and Roasted Tomato Soup
- Mama Sue’s Kitchen Cabinet Gumbo
- Stockpile Stew (7 Can Soup)
- Slow Cooker Mock Gumbo (WW friendly)
- Slow Cooker Venison Stroganoff
- Slow Cooker Venison Swiss Steak
- Rustic Italian Chicken Stew
- Green Chile Chicken Chili
- Slow Cooker Beef Stew
