Let the slow cooker do all the hard work with this easy, satisfying White Chicken Chili recipe.
I’ve been sick this whole week, so all I’ve wanted to eat is soup and chocolate fudge snack packs.
Yes, that’s right. I’ve been craving those unrefrigerated, flimsy plastic containers of smooth chocolatey goodness all week. Something about being sick makes me long for the comfort foods of childhood. On Wednesday when I was at my worst, I called the Mr. and asked him to make a special trip on his way home just to pick up some snack packs and a can of soup. Licking the chocolate off that plastic lid has some serious healing powers.
Fortunately, the following day I was able to muster up the strength to make a giant crockpot full of this Slow Cooker White Chicken Chili.
Wanna know something guys? Even if you’re sick, can barely get out of bed, and weary beyond belief, you have the strength to make this chili.
It is ridiculously easy.
Here’s what you do.
Drag your nasty, unshowered, PJ-clad self to the kitchen. Make your husband cut up a few vegetables. Dump chicken breasts, cut vegetables, beans, broth, and spices in the crockpot. Set to low.
Make yourself some tea, take a shot of Nyquil, then collapse on the couch and watch reruns of Boy Meets World for 8 hours in between bouts of fitful, nose-drippy sleep.
Wake to the smell of chicken soup.
Stumble, all zombie like, to the crockpot. Open the lid and take a deep breath in. You’re already feeling better, aren’t you?
Scoop out a bowl, then take a bite. Feel the rich, warm, broth coat your scratchy throat. Keep slurping. Get all warm and fuzzy inside. Feel better.
It’s magic. This White Chicken Chili is magic.
This soup will warm you up on the coldest, roughest days. It’s got everything you need for a complete meal, plus tons of great texture from all the different veggies and beans. This soup has a mild heat–the kind that will open up your sinus passages, not the kind that will make you need to drink a gallon of milk.
I’ve taken a liking to putting coriander in my white chicken chili rather than the more traditional cumin. It adds a similar depth, but the flavor is just enough different to make people wonder what your secret is. If you don’t have coriander on hand, cumin makes a fine substitute.
However, there is one spice I have to recommend you add to your cupboards–smoked paprika. I’ve used the spice in several other recipes on the blog (see this super simple Vegan Lentil Soup, The Best Veggie Burgers Ever, and this Slow Cooker Sweet and Smoky Pulled Pork), and I simply love it. It adds the best subtle smokiness to meats, soups, even eggs. I use it almost exclusively now instead of regular paprika. (Sorry regular paprika!)
The smoky warmth of this dish is just right for a fall evening when you begin to crave something a little heartier. It’s a great dish for busy weeknights when the days are shorter, kids are starting sports practice, and the nights call for a sweatshirt. This chili wants to make your life easier (and tastier!)
Serve it up with a dollop of sour cream, smattering of green onions, and plenty of bread for dipping. The whole family will thank you.
- 1.5 lbs. chicken breast
- 2 stalks celery, chopped
- 3 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red or orange bell pepper, chopped
- 2 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 can diced green chilies, undrained
- 1 can pinto beans, undrained
- 32 ounces low sodium chicken broth
- Diced green onions (for serving)
- Sour cream (for serving)
- Place all the chopped vegetables at the bottom of the crockpot and the chicken on top.
- Sprinkle with garlic and remaining spices, add can of green chilies and pintos, then pour chicken broth over all.
- Cook on low for 6-8 hours.
- Remove chicken and shred with a fork.
- Return shredded chicken to crockpot and serve chili hot topped with diced green onions and sour cream.
Recipe by Neighborfood