Me & White Chicken Chili

Thursday, January 13, 2011

I started and finished a paper yesterday. Take that, Grad School! And it was good, really good. And I'm not just trying to pat myself on the back, on that one. Though, it all depends on how the professor (who also happens to be my academically-research-obsessed advisor, but more on that later) likes it, in the end. So, we'll see. But it's done and out of my hands, and that makes me happy. Now, 3 more to go and a stack of assorted other work left over from last semester and then I can get started with the work of this semester and my thesis. Sigh.

Did you guys know it snowed in the US yesterday? I know, I know. News of it is everywhere. My mom was sending me picture updates throughout the day and messages and calls about how much snow there was (and how my poor kitten could no longer see out the window in the basement she likes to watch the birds out of - while perched on top of the water heater; she scoffed when I suggested she go shovel out the window for the cat. Maybe dad will when he gets home...).

And you know what? I wish I was home. Sitting in front of my fireplace, cup of Starbucks, and a good book. Just lounging by the (yet-to-be-taken-down-oops) Christmas tree and watching the snowfall. I would much, much rather be there than here. Seriously? It's only been four days and I'm already homesick. Go figure.

So, in honor of those of you stuck out in the snow and the cold I'm going to share my new, favorite masterpiece of a meal. It's delicious, it's hearty and will warm up your insides, and it's actually pretty healthy! I love cooking in a croc-pot. I love how flavorful and rich the food gets from cooking all day. In fact, it's probably my favorite invention ever.

I found this recipe originally on (a personal favorite site of mine), but I think I've modified it enough that it counts as my own. Originally, for example, this was meant to be cooked on the stove, but with my love for the croc-pot, it has been modified to simmer all day!

You are going to LOVE it, I just know it. Be warned, I love spices (spices, not spicy). So feel free to take out what you don't like, or add more where you see fit. It also makes a lot, but it will be gone SO quickly, promise.

Courtney's White Chicken Chili

- oil (your choice, i prefer extra virgin olive oil)
- 1 red onion, chopped
- 3 cloves of garlic, minced

- 1 red pepper, chopped
- 1 orange pepper, chopped
- 1 yellow pepper, chopped
- 1/2 can chicken broth (~7oz)
- 2 cans white beans, drained (~16oz)
- 2 can diced tomatoes, with the chilis (~16oz)
- jar of salsa verde (i used mild, but depending on your taste, go as spicy as you want)
- 1 can corn, drained (~16oz)
- 1 can corn w/ pepers ('mexican corn' or something similar, it's in the smaller cans)
~ 1 & 1/2 - 2 lbs chicken, cubed

- oregano
- ground coriander seed
- cumin
- italian seasoning
- chili powder
- salt & pepper
(all at least 1/2 tablespoon, but done to taste)

- shredded cheese (the "4-cheese mexican" blend is my favorite)
- sour cream
- salsa

1. heat olive oil in pan, cook onions & garlic until soft
2. put everything in the crock-pot (chicken does not need to be cooked before going into the pot)
3. set on low for 8 hours, or high for 4-6 hours (depending on the time you have before eating)
4. garnish with shredded cheese, sour cream, and salsa as you see fit.
5. Enjoy!


  1. I love white chili, but can't get anyone else in my house to share in this opinion. R, my parents, nobody. So, I always make a pot of white and a pot of red. Suckas.

    I'll be interested to try the extra spices. Should make for a very interesting flavor!!

  2. It snowed three inches in Seattle the night before last, but it washed away yesterday. It's pouring now. Our tree is still up too!


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