I decided to make dinner easy on myself today, and since it’s been windy and chilly out, I wanted something WARM and FILLING. I have a tweaked recipe for White Chicken Chili which I *LOVE*, and it always goes great in the crockpot. The original recipe is in the Better Homes New Cookbook, and it is called White Chili Soup. I made several changes to make it turn out the way we like it.

WHITE CHICKEN CHILI

3 cans of beans, drained (I use Great Northern beans)

2 cans chicken broth

2 1/2 cups of cooked, diced chicken

1/4 cup diced green chiles (this is about half of a can… I freeze the rest in a baggy for next time.)

1 cup chopped onion

1 tsp. minced garlic (that is 2 cloves)

1/2 tsp. salt

1/2 tsp. oregano

2 tsp. cumin

Dump it all in the crockpot and cook on low for 8 hours, or cook on high for 3-4 hours. I thicken it with cornstarch & water, about 15 minutes before I’m ready to serve it. Makes a full 7-qt. Crockpot full… enough for a family of 8, with teenage boys! It freezes well, also.
I serve it with cornbread or French bread.

Another way to use this is to thicken it a whole lot, and use it as burrito filling in flour tortillas, with cheese, rice, or any other fillings you’d like to add. It is WONDERFUL!