Crock Pot White Chili

Crockpot White Chili 

This has been a family favorite for years.  It's a nice thing to put on before church.  You can prepare everything the night before, refrigerate the crockpot, and add the chicken broth the next morning.  This is almost a "pantry" soup - except for the onion and peppers, everything in this recipe can be available in the pantry (chicken in the freezer).  


3-4  15 oz cans of beans (any combination of cannelini, pinto, great northern) - DRAINED
3-4 chicken breast halves, poached and cut into bite-sized pieces*
1 large onion, chopped 
2 large peppers (yellow, green, or red), chopped 
2 small jalapeno peppers, chopped
2 cloves of garlic, minced (or crushed in a garlic press)
2 tsp ground cumin
1/2 tsp salt
1 tsp dried oregano (crush it between your fingers)
1 box of chicken broth (32 oz) 

Combine everything into a large crock pot.  Stir well. 

Stir in 1 box of chicken broth (32 oz or 4 C).  

Cover and cook on low for 8-10 hours, or high for 4-5 hours. 
Adjust seasonings. 


Serve with tortilla chips and shredded Monterey Jack Cheese. 

* To cook the chicken, cover with water or chicken broth, and let simmer for about 12 minutes.  Try not to overcook - just cook until barely done.  The chicken will cook more in the chili.  Better yet - use bone-in chicken breasts, and poach with a little carrot, onion, and celery - this is cheaper and would also make a nice broth.