With winter coming at us, it’s time to grab the crockpot.
With our busy schedule with 4h, Taekwondo, Bible Studies, homeschooling, homeschool activities, and homesteading, it’s nice to have a warm soup or stew going in the crockpot in the morning. It makes the rest of the day go by much easier. We love chilis, stews and soups and love having different combinations. White chicken chili is a great alternative to the ground beef/red bean chili that we have. It uses chicken, nourishing bone broth, and great northern beans. The cumin and jalapeno give it a spicy twist! We love having this with tortilla chips and guacamole on the side as well.
- 3 chicken breasts
- 2 cans northern beans, drained ( or 4 cups dried and cooked)
- 1 quart chicken broth
- 3 T. cumin
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 jalapeno, seeded and minced (optional)
- 1 T. oil of choice ( I use plain coconut oil)
- 1 cup sour cream
- shredded Monterrey jack cheese
- Begin by roasting your chicken breasts in a 400° oven for 20 minutes, or until cooked through, Remove and cool until able to handle.
- Cut the chicken breasts into bite size pieces and add to a crockpot.
- In a hot skillet, add oil.
- Saute onions and garlic for 2 minutes in hot oil, season with salt and pepper
- Add to the shredded chicken in the crockpot.
- Add the cumin, jalapeno, and chicken broth.
- Stir to mix.
- Cook on low for 6-8 hours or high 3-4 hours.
- Just before serving, stir in sour cream.
- Serve with dollop of sour cream and shredded cheese, if desired.