White Chili Con Caucasian - American

This white chicken chili gets its depth from a stovetop sear before a long, lazy day in the crockpot. Diced chicken breast is browned first, then simmered for 8 hours with cannellini beans, green chili peppers, and a backbone of cumin, coriander, and oregano.

Sauteing the shallots and garlic before they go into the slow cooker makes a real difference. That initial browning builds a savory base that straight-to-the-pot recipes miss. The lime juice stirred in at the end cuts through the richness and wakes everything up.

Top each bowl with a heap of sharp cheddar that melts right into the hot broth.

Pro Tips

• Sear the chicken in batches so it actually browns. Crowding the pan steams the meat and you lose all that flavor.
• Use sharp cheddar, not mild. You need that bite to stand up to the chili peppers and spices.
• The 8-hour slow cook breaks down the beans and chicken into a thick, stew-like consistency. If you want it brothier, add more chicken stock.
• Taste before salting at the end. The canned beans and broth carry plenty of sodium already.

Variations

• Swap cannellini beans for great northern beans or navy beans for a slightly different texture.
• Add a can of drained corn during the last hour for sweetness and color.
• Top with diced avocado, sour cream, or crushed tortilla chips instead of cheddar.