bearing blog: White chicken chili for a group.

30 March 2015

White chicken chili for a group.

Here is something easy for a crowd who doesn't mind a little spice. I brought it for dinner at H's after a co-schooling day, and everyone liked it but one girl who eschews all spiciness. H, who was born and raised in Texas, proclaimed it Rio Grande-worthy.

Easy, too -- I prepped it the night before, toted it to H's house, put it in the crockpot during lunch cleanup, and we taught all afternoon while it stewed away.

It is adapted from the Slow Cooker White Chicken Chili at Budget Bytes. Here is my version, doubled to feed two families of seven. Eat it with Fritos (really), shredded Jack cheese, sliced jalapeños, and Quick Curtido (recipe follows).

Slow Cooker White Chicken Chili -- Medium spicy

Serves 10-12 with accompaniments, cooks 4 hours, prep is about 15 min at the start and at the end.

1.5 to 2 lbs boneless, skinless chicken breasts -- I used IQF pieces, partly thawed

3 small yellow onions, finely chopped

5 cloves garlic, minced

2 Tbsp ground cumin

4 tsp dried oregano

1/4 to 1/2 tsp cayenne powder, or to taste

32 oz. jarred green salsa -- I used Herdez, a medium imported Mexican variety

Four 15-oz cans pinto beans, drained and rinsed

Two 15-oz cans small white beans, drained and rinsed

Two 4-oz cans diced mild green chiles

32 oz chicken broth

Put everything in a 6-qt slow cooker, cover, and cook on HIGH for 4 hours. Remove chicken and shred with two forks. Mash some of the beans into the broth to thicken it, then return the shredded chicken to the cooker and give it a good stir.

Serve in bowls with plenty of Fritos, Jack cheese, jalapeños, curtido (below) and other toppings. Serves 10-12 if there are lots of Fritos.

Quick Curtido (Mexican Slaw)

Eight cups thinly sliced cabbage -- about half a big one or one small one

Four carrots peeled and shredded

One fresh jalapeño, ribs and seeds removed, minced

6 Tbsp apple cider vinegar

4 tsp white sugar

2 tsp salt

Place the cabbage, carrot, and jalapeño in a large bowl. In a small saucepan, heat the vinegar, sugar, and salt, stirring until just dissolved. Slowly pour the hot brine over the cabbage mixture and toss well. Transfer to refrigerator for at least one hour, but longer is better -- 24 hours is about perfect. Serve cold as a topping for hot chili or an accompaniment for a variety of spicy dishes.