This is my version, and a great crockpot leftovers meal.
I usually make this when I want to use up any leftovers from chicken fajitas, to mix up the routine from the “regular” chili recipe we make at home.
If you don’t have leftovers, just add the same spice mixture from the fajitas recipe to the chili.
The bonus is, if the chicken is already cooked and seasoned, it only takes 2 hrs in the crockpot on low to marry all the flavors – or, you can just “set it and forget it” and have lunch/dinner ready when you get home from running errands.
My girlfriend, who is from Mexico, prefers to use chicken thigh meat rather than chicken breasts, because their family feels that dark meat has more flavor than the white breast meat.
White Chicken Chili recipe (sans fromage!)
Leftover chicken fajita meat, cut into chunks.
(Or: 1 lb boneless, skinless chicken cut into chunks, and use the same spice blend as the fajita recipe. My girlfriend, who is from Mexico, prefers to use chicken thigh meat. If you cook the meat well before adding to the crockpot it significantly reduces the overall cook time).
1 – 14 0z can white northern beans, drained and rinsed
1 – 14 oz can Ro-Tel tomatoes, strained without juice
1 – 12 oz package frozen “Southwest veggie blend” with black beans and corn
1 small can green chiles, drained and diced
3 – 4 stalks fresh cilantro
2 green onions, rough chopped
1 tsp fresh garlic
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp dried onion flakes, reconstituted
1 tsp dried celery, reconstituted
1 chicken bouillon packet
1 cup water
1 bottle beer (not dark)
Lazy Lady directions:
Drain and rinse the beans. I also strain the can of tomatoes, reserving the liquid for something else, so it stays a “white” chili, but that is strictly a preference thing.
I heat up the cup of water in the skillet, then mix the bouillon packet, garlic, spices, freeze dried onion and celery (from TEOTWAWKI) with the hot water in the empty bean can, stirring to mix thoroughly and set aside so the dried veggies can absorb the moisture.
The frozen veggie mixture also saves time, but is not a “requirement”. The blend I use has frozen black beans, sweet corn, chopped white onions, chopped red and green bell peppers, and mild green chiles. You can just substitute fresh or canned for the above if you don’t use the frozen mix.
Add the cooked fajita chicken meat, rinsed white beans, frozen veggie mix, green chiles, strained tomatoes, hot water bouillon/spice mixture, and bottle of beer together into the crockpot. Stir well, and cook on low.
Taste test and thicken with some white cornmeal mixed into a paste with cold water if needed. Because I use already cooked chicken, it only takes about 2 hrs in the crockpot to heat through and get the flavors to marry, so it’s a great recipe to “set it and forget it” (which is what we did today).
I like to top mine with shredded cheese and fresh green onions. We serve with tortilla chips, and SM likes to have his spooned over some rice in the bottom of the bowl. He also pluses up his portion with fresh jalapeno peppers and hotsauce.
This is how today’s batch turned out:
White Chicken Chili using fajita