flowers, food & family

Crockpot White Bean Chicken Chili

Mexican food is hands-down my favorite type of cuisine.  I could eat Tortilla Soup for daaaaaaaays!  After experimenting with recipe after recipe, I decided to just let my tastebuds guide me in perfecting the best Tortilla Soup.  Loaded with flavor, this White Bean Chicken Chili is the perfect way to welcome fall!  For all you veg-heads out there, you can absolutely make a few ingredient swaps in this recipe without compromising the taste or nutrition!  It's packed with cannellini beans, providing you with a ton of protein and a wealth of vitamins and minerals.

soup

There are a handful of reasons I LOVE this chili!  First, it's made in a crockpot; HUGE time saver and the house smells amazing when you get home after a long day.  Second, this recipe makes a TON!!  I recommend cooking this for a larger group or having freezer-safe soup containers ready because you'll need them!  (See which freezer containers I use at the bottom of this post).  Third, it's delicious!  Need I say more?

 

Yields: 12 servings

 

Ingredients

4 Tbsp of grass-fed butter, divided
3 Tbsp of olive oil, divided
1 1/2 - 2 lbs of boneless, skinless chicken breasts, cooked and shredded (approximately 2-4 breasts)
1 extra-large onion, chopped (about 2 cups)
4 cloves of garlic, minced
1 medium jalapeño, minced (seeded if you don't want too much heat)
2 Tbsp of flour
1/4 tsp. of cayenne
2 Tbsp of chili powder
1
 tsp. of cumin
1
 tsp. of oregano
3 tsp. of kosher salt, divided

4 cups of chicken stock (or vegetable)
1 cup of plain full-fat yogurt
1 7oz. cans of diced green chilies
cans of cannellini beans (19 oz), drained and rinsed
2 Tbsp of lime juice
2 Tbsp of cilantro, minced
1 cup of Monterey Jack cheese, shredded

Toppings

  • Mexican blend cheese, shredded
  • Avocado, cubed
  • Cilantro, minced
  • Tortilla chip strips
  • Sour cream
First, prepare your chicken by placing 2 Tbsps of butter, 1 Tbsp of olive oil, and whole chicken breasts in a crockpot. Cover and set the crock to slow cook on low for 6-8 hours or high for 2-3 until chicken is fully cooked.
While the chicken cooks, prepare and measure out your other ingredients.  Using a small bowl, mix together the following; flour, cayenne, chili powder, cumin, oregano, and 1 tsp. of salt.  Set aside.
Once the chicken is ready, remove it from crockpot placing it into a large bowl and set aside.  Drain the crockpot and add the rest of the butter and olive oil to the crockpot and melt.  Next, add the onion and cook until translucent over medium heat; about 5-7 minutes.  Stir in garlic and jalapeño and continue cooking for 3 minutes, stirring often.  Sprinkle the onions with the spice mixture and stir to thoroughly coat.  (Mixture will be dry).  Cook until spices are fragrant; about 2 minutes.
Next, shred the chicken using a fork or hand mixer,  (see tips below).  Add shredded chicken, green chilis, and beans to the crockpot. Pour in the stock, bring to a boil, then reduce to a simmer/slow cook.  Keep on low until 20 minutes prior to serving.  (NOTE: You can keep your crockpot on low for up to 8 hours if needed).
Lastly, stir in the yogurt, lime juice, cilantro, and Monterey Jack cheese.  Keep on low in the crock for about 10-15 minutes.  Spoon soup into bowls and top with tortilla strips, sour cream, avocado, and cilantro.

Tips

  • Prepare your chicken ahead of time - sometimes I will cook my chicken a day in advance.  It's a huge time saver if I want to throw this soup together last minute.
  • Handmixer hack! - try this amazing time saver for shredding your chicken.  If you've never used this food hack you've got to try it.
  • Have freezer-safe containers ready - you WILL have leftovers unless you're cooking this for a large group.  This is my absolute favorite thing about this recipe!  After enjoying 2 servings (my husband and I both), I ALWAYS have 2-3 freezer containers worth left!

Helpful Items

  • Garlic Mincer & Silicone Peeler - If you are using one of those old garlic presses, YOU NEED THIS!  You're welcome 😉
  • Freezer Containers - I use these for storing extras!  They are inexpensive and you can recycle them after use. They're also dishwasher safe for reuse.
  • Kitchen Time Machine - This is my crockpot.  I call it the Kitchen Time Machine because it does basically everything, (minus taking you back in time.)  The KitchenAid Multi-Cooker provides over 10 cooking methods including risotto, rice, sear, saute, simmer, soup, yogurt, boil/steam, slow cook high and low, and keep warm (up to 24 hours). It comes in a handful of colors too!
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