Monday, December 10, 2012
Crock-pot White Chicken Chili (Cream of Chicken Soup FREE)
Crock-pot White Chicken Chili
1 and 1/2 lbs. uncooked chicken breast, cut into chunks
2 (15 oz.) cans of white cannelini beans
1 (15 oz.) can of white corn
1 sweet onion chopped
2 cloves minced garlic
1 package taco seasoning (Or you could make your own, using this recipe from Thrice the Spice!)
1 (7 oz.) can of chopped green chilies
1 (14 oz.) can of chicken broth
1 batch of homemade cream of chicken soup (recipe below)
Cream of Chicken Soup
2 Tablespoons butter
3/4 cup all purpose flour (you can substitute a gluten free baking mix if needed)
1 1/2 cups milk
1 1/2 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
Heat a sauce pan over medium heat and melt butter. Whisk in flour and continue cooking until thick and golden brown – but not too brown – about 1 minute, whisking constantly. Slowly pour in milk and chicken stock and whisk again. Cook for 2-3 minutes, stirring constantly, until flour has been incorporated and mixture is lightly bubbling. Add salt, pepper, parsley, and oregano. Stir, then reduce heat to medium-low and cook until thickened. Then use in place of cream of chicken soup called for in recipe!
First-prepare homemade cream of chicken soup and set aside. Next, place chicken chunks into the bottom of your crock-pot. Add beans, corn, and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the crock-pot for 8-10 hours.
Top with items of your choice and enjoy!