Monday, December 10, 2012

Crock-pot White Chicken Chili (Cream of Chicken Soup FREE)

 Recently I came across a popular recipe on Pinterest for crock-pot white chicken chili.  Although I was excited to try the recipe because it sounded delicious, I wasn't excited about the cream of chicken soup it called for.  As a personal choice, I don't typically buy "cream of" anything soups.  However, I bought the rest of the soup ingredients anyway, and decided I would figure out an alternative.  After doing some research, I ended up with a soup I was very happy with, and that included NO cream of chicken soup!
On a good dinner prep night (meaning-time and my baby allow for it) I like to make things look pretty or arrange them differently at least, for the table.  This night I fixed onion, green onion, black olives, avocado, sour cream, and cheese to put on top of the chili.  It added such a nice layer of flavor! And for honesty sakes...we also had ranch-flavored Doritoes on the side as well. Let's keep it real folks! These aren't a normal item in our kitchen, no worries.

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!

Chili directions:
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!

Happy Eating,


No comments:

Post a Comment