Tonight, my whole house smells like White Chicken Chili. Though I really like this chili, right now it is a little too much. I need more candles – or some system for food odor eaters in our home.
Why does my home smell like this? Tonight my Communication Capstone class conducted a focus group study. We had no budget, so we decided as a group that we would feed our participants as an incentive. They all came – so it must have worked! I volunteered to make White Chicken Chili – two crockpots worth. I was going to make some yummy cornbread muffins, but I got off to a late start this morning so it didn’t happen!
Our focus group study or discussion was with single LDS professionals. We had a great group of people that participated. For our research we got some great insights and learned about the needs for singles as well as understand how we can assist our client, Singular Humanitarian Experience, in reaching their audience of LDS singles.
As we concluded and asked if there were any more questions – it was asked if they could get my recipe. So here it is for you to cut and paste!
BEST-EVER WHITE CHICKEN CHILI
2 TBSP. Vegetable oil
1 lb. ground chicken or turkey, or 2 large chicken breasts, cubed**
2 small onions, finely chopped
6 cloves of minced garlic
1 – 3 tsp. cumin
1 TBSP. dried oregano leaves
1 – 2 jalapeno peppers (opt.)
1 tsp. each, salt and cracked peppercorns (to taste)
1 can (28 oz.) chopped tomatoes, including liquid
2 cups chicken broth
3 – 15 oz. cans of drained white beans – or a variety of beans (black, pinto, white cannellini, kidney)
2 green bell peppers, thinly sliced lengthwise, or chopped
1 ½ cups shredded Monterey Jack cheese
1 - 4 ½ oz. can diced mild green chilies
1. In a skillet, heat 1 TBSP. oil over medium-high heat. Add chicken and cook, breaking up meat with a wooden spoon, until it is no longer pink. Remove with a slotted spoon to slow cooker. Drain and discard liquid.
2. Reduce heat to medium. Add remaining oil to pan. Add onions and cook, stirring, until softened. Add garlic, cumin, oregano, jalapeno peppers, salt and pepper and cook, stirring for 1 minute. Add tomatoes and broth and bring to a boil. Cook, stirring until liquid is reduced by one third, about 5 minutes.
3. Add beans to slow cooker and pour tomato mixture over them. Stir to combine. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.
4. Stir in green pepper and green chilies. Cover and cook on HIGH for 20 to 30 minutes, until pepper is tender. Ladle into bowls and top with cheese, sour cream, salsa, chopped cilantro and avocado.
** In a hurry? Omit cooking chicken in step #1, by either using 2 cans of chicken meat or chicken meat from a rotisserie roasted chicken.