Chili Blanco Especial
Submitted by spaman
Creamy white bean chili with tender chicken, green chilies, and smoky cumin simmers in your slow cooker for 6 hours. Serve in tortilla-lined bowls with zingy toppings.
YIELD
6 - 8 ServingsPREP
1 hrsCOOK
5 hrsREADY
6 hrsThis Mexican-style white chili skips the tomatoes and lets creamy white beans and shredded chicken shine with aromatic spices.
The slow cooker does all the work while cumin, oregano, and white pepper infuse the broth. Green chilies add mild heat, or kick it up with diced jalapeños.
The secret is serving it in flour tortilla-lined bowls so each spoonful gets that soft tortilla soaked in savory broth.
Pile on the toppings: shredded Monterey Jack that melts into the hot chili, cool sour cream, buttery avocado chunks, briny black olives, and chunky salsa.
Pro Tips
- Soak beans for 24 hours to ensure they cook evenly and stay tender
- Use rotisserie chicken to save time on the cooked chicken
- Warm the flour tortillas before lining bowls so they’re pliable
- Make it ahead and the flavors deepen overnight in the fridge
- Freeze leftovers without toppings for up to 3 months
Ingredients
Directions
Soak beans in water to cover for 24 hours; drain.
In crock pot or large kettle, combine beans, 5¼ cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves.
Simmer covered for at least 5 hours until beans are tender, stirring occasionally.
Stir in green chilies, diced chicken, and 1 ¾ cups chicken broth.
For hotter taste, add jalapeno. Cover and simmer for 1 hour.
To serve, line each bowl with 1 flour tortilla.
Spoon in chili and serve with all condiments for a very special chili.
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