Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped or 1 cup
- 1-2 garlic cloves, minced or crushed
- 1 1/2 cups chopped green chiles (fresh or canned) or 2 jalapeño chili peppers
- 2 pounds ground chicken or cooked and chopped chicken breast pieces ( I have found most chicken works good)
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2-4 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 4-5 cups chicken stock
- 1/4 teaspoon crushed red pepper flakes or cayenne pepper
- Freshly ground black pepper for seasoning
- Cheese for topping
- Sour Cream for topping
- Crackers or bread for topping or dipping
- Flat leaf parsley for garnish or topping
- Green onions for topping
- Serve with Tortilla Chips
- In a large heavy bottom pot, dutch oven heat the oil over medium high heat. Add the onion and cook, garlic, and chiles and sauté for 5 min.
- Add the chicken, cumin, oregano, and chili powder, red pepper flakes.
- Cook, stirring frequently, until the chicken is cooked through, about 8 min.
- Stir the flour into the chicken mixture.
- Add the beans, corn and chicken stock.
- Bring mixture to a simmer, scrapping up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Simmer until the liquid has reduced by about half and the chili has thickened. Season with salt and pepper to taste.
- Combine all in slow cooker cover and cook on low for 6-8 hours.
- Ladle into serving bowls. Add toppings Cheese, sour cream, crackers, bread, parsley, green onions. Enjoy!
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