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White Chili V

White chili is so good.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 9 people
Calories 5370.8 kcal

Equipment

  • 1 Slow Cooker
  • 1 Can Opener For beans, tomatoes, chilies, and broth
  • 1 Garlic Press Alternatively, a knife and cutting board
  • 1 Measuring Spoons For accurately portioning spices
  • 1 Large Ladle For stirring and serving

Ingredients
  

Main

  • 2 48 ounce jars Great Northern white beans
  • 1 28 ounce can crushed tomatoes (such as Hunt's®)
  • 3 4 ounce cans chopped green chilies
  • 2 cups diced cooked chicken
  • 1 32 ounce can chicken broth
  • 1 1.25 ounce package taco seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground Mexican oregano
  • 1 teaspoon ground marjoram
  • 2 cloves garlic minced

Instructions
 

  • Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
  • Cook on Low until the flavors are thoroughly blended, about 8 hours.

Notes

To elevate this chili, consider sautéing the minced garlic and all dry spices in a touch of oil before adding them to the slow cooker; this 'blooming' technique intensifies their aroma and flavor. For a richer base, brown the cooked chicken lightly in the same pan if desired. While convenient, canned ingredients can be high in sodium, so taste the chili before adding any extra salt. A squeeze of fresh lime juice at the end brightens the overall profile. Serve with fresh cilantro, a dollop of sour cream or Greek yogurt, shredded Monterey Jack, and perhaps some diced avocado or crispy tortilla strips for added texture and richness. Adjust cayenne pepper to your preferred spice level. If you desire a thicker consistency, mash about a quarter of the beans against the side of the slow cooker before serving.