After roasting two whole chickens and peeling the yummy meat off of it we had to figure out what to make with it all. I knew that wasn’t going to be a hard task. We came across Chicken and White Bean Chili from Good Housekeeping. I made a few adaptations to fit our lifestyle. When we have busy days, soccer is what is keeping us busy right now, I need a slow cooker meal to start in the morning and forget about. Whenever we get home dinner is ready to go! Usually at that time my Little Chefs are so hungry they are not happy and do not want to wait another hour to get dinner on the table.
Because our chicken was already shredded we were able to put this together super quick. One half an onion was sauteed in oil with garlic added in at the end. The spices were added in for another minute. Everything was then dumped into a crock pot. The beans were drained and rinsed then added.
As soon as I served everyone I looked up and saw they were all blowing their chili. That was to be expected. Little Chef Dad took the first bite and was blowing out … I knew there was a problem. We have always served spicy dishes to our Little Chefs. At the same time Little Chef A asked how much of the green (salsa verde) bottle I put in. Immediately Little Chef Dad said get out the cheese and sour cream we forgot to put those on the table. They are added into the chili like Taco Soup. Once both ingredients were added in everyone was able to eat their meal. That was a close call! It was a little too hot for me. I added in the cheese but preferred it without. Next time I would make it with 1/2-3/4 of a bottle of salsa verde. My bottle didn’t have a temperature printed on it. Perhaps that was part of the problem as well. Amazingly everyone liked it and voted for it to be made again!
Chicken and White Bean Chili
Five Little Chefs
Recipe adapted from Good Housekeeping Drop 5 lbs
2 teaspoons olive oil
1/2 medium onion, minced
1 close garlic, crushed with a press
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 15-19 ounce can white kidney beans (cannellini), rinsed and drained
1 15-19 ounce can black beans, rinsed and drained
1 16 ounce jar milk salsa verde
1 14-14.5 ounce can reduced-sodium chicken broth
2 Tablespoons fresh cilantro leaves, for garnish
2 cups shredded chicken
1. In a saute pan, heat 2 teaspoons olive oil on medium-high until hot. Add onions until translucent. Add garlic for another minute being careful not to burn. Add cumin, oregano, cinnamon, and cayenne for 1 more minute. Remove from heat and pour everything into a crock pot.
2. Add beans, salsa verde, chicken broth, and shredded chicken to crock pot. Cover and let cook on low. To serve, garnish with cilantro.