Shaun-ta's White Chicken Chili

Shaun-ta's White Chicken Chili

Okay, we all know by now that I am not a photographer and to make matters worse, I have a really dumpy camera! So trust me when I say it is soooo much better than it looks. This is my own version of chicken chili, I am quite proud of it. So if you are looking for something yummy for dinner, look no further.


Shaun-ta's White Chicken Chili

6 Chicken Thighs
1 Large Green or Red Pepper
1 Medium Sweet Onion
2 tsp. Cumin
1 Tb. Oregano
2 Cups Home Canned Chicken Stock
2 Cups Water
1 Cup Roasted Tomatillo Salsa
4 Cloves Garlic
1 lb. Cooked White Beans
Salt and Pepper to taste

This is how I did it. Place chicken thighs in the bottom of a 6 quart crock pot. Sprinkle with a bit of salt and pepper. Add remaining ingredients and cook on high for 3 to 4 hours or low for 6 to 8 hours. At the end of the cook time remove the thighs from the pot and take the meat from the bone and add it back in. Add more salt and pepper if necessary. Top with sour cream, jalapeno slices, and shredded pepper jack cheese. Serve with tortilla chips.

Cook's Notes:
1. I chose to use chicken thighs, bone-in, because they are very flavorful and delicious, and they are very inexpensive. I rarely use boneless skinless chicken anymore. http://ourprovidentlife.blogspot.com/2012/03/meat-me-in-middle.html

2. I used green pepper, so this is a very mild chili. I was thinking of my children. But if you want some heat, use whatever kind of pepper you want, jalapeno, green chili, etc. I loved the bit of heat that the canned jalapeno slices brought.

3. Because I used bone in chicken I used part water, part stock for my liquid, because I knew the chicken bones would bring lots of yummy flavor to my soup. If you opt to use boneless chicken you will want to use all stock.

4. I added 1 Cup of my homemade Roasted Tomatillo Salsa, this made it sooo yummy. Any green salsa would work, but you can find my recipe here:
http://ourprovidentlife.blogspot.com/2012/10/roasted-tomatillo-salsa.html
or the canned version here:
http://ourprovidentlife.blogspot.com/2013/08/green-tomatillo-salsa-canned.html

5. Because I came up with this recipe on the fly, I didn't have time to let my beans slow cook, so I cooked them separate in my pressure cooker and then added them into my chili when they were done about midway through the cooking time. You could choose to soak your beans overnight and them let them cook right in the chili, but you will need to increase the amount of liquid you use. I will probably try this the next time I make this. Yes I will be making it again and soon. Yummy! For more info on cooking beans check out this post:
http://www.ourprovidentlife.blogspot.com/2012/02/bean-cookin-101.html

6. As always, after I removed the chicken from my bones, I put my bones in a separate pot, covered them with water and let them simmer away for several hours. It only made about a cup of stock, but well worth it. I used the cup of stock later in the week for something else. You can of course always stick it in the freezer. I use up every bit of chicken every time. I never buy stock.

We all loved this chili! and it is on our to make again and again list. I hope you enjoy it too!