Thread: white chili

anyone got a good recipe? i tried making it today in my slow cooker and i liked it, but would've preferred it to come out thicker. i got it from this recipe:
Slow Cooker White Chicken Chili Recipe from Betty Crocker

i want to make one with chicken (not ground meat), corn and white beans like that recipe calls for but can't find one that makes it thicker. this one was a bit soupy. also, i'd like to find a recipe that uses dry beans because i don't really like using canned food. i used frozen corn instead of canned corn in this recipe but didn't try dry beans because i wasn't sure how to do it in a slow cooker (i need the instructions in the recipe, lol).

try stirring in some maza flour or corn starch to thicken it up at the end. mix either with cool water first. a little goes a long way, use sparingly.

thanks x. i had thought about that... i have some leftovers. i will reheat them over the stove and try adding a little to see if it thickens up a bit when i eat it later this week.

I am here but to serve my fellow LGKers lunchie.

Originally Posted by x-wingcamewest

I am here but to serve my fellow LGKers lunchie.

He's not kidding. He saw me the other day and wanted to make dolphin burgers! :O

Best white chili I have ever tasted! (lol, disclaimer: I have not had that much white chili...)

From the L.A. Times Kate Mantilini White Chili | White Chili - Los Angeles Times
KATE MANTILINI'S WHITE CHILI

2 cups Great Northern beans

6 chicken breast halves

Salt

White pepper

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 (8-ounce) can chopped green chiles, drained and minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

Dash cayenne pepper

2 quarts low-salt chicken stock

1 cup shredded Jack or Cheddar cheese

In large bowl soak beans overnight.

Place chicken breasts in cold water in skillet. Season to taste with salt and white pepper. Bring to boil. Reduce heat and simmer 7 to 8 minutes. Cool, then cut into 1/2-inch chunks. Set aside.

Heat olive oil in large saucepan. Add onion, garlic and chiles. Saute until onion is tender. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil. Add beans. Reduce heat, cover and simmer 1 hour 15 minutes or longer until beans are tender. Do not boil beans.

Add chicken chunks and cheese. Stir. Serve with white rice and tomato salsa, if desired. Makes 6 servings.

Each serving contains about:

577 calories; 1,012 mg sodium; 100 mg cholesterol; 23 grams fat; 43 grams carbohydrates; 49 grams protein; 4.30 grams fiber.

that's what i'm talking about!!! thank you! i'll try this (and add corn, lol). after i add some corn starch to my current leftovers, of course. and then i will try this recipe and see if i can adapt it to a slow cooker since sometimes that's an easier method of cooking for me, depending on what's going on in my day.

You also might want to add some shredded Monterey Jack to the mix. Makes for a richer, thicker chili.

Originally Posted by KickEm

You also might want to add some shredded Monterey Jack to the mix. Makes for a richer, thicker chili.

hrm, I feel like I'd have to add a lot, Paula deen style, to thicken it up and then it'd whiten the "broth" which i'm not too stoked about. I prefer to just have the cheese on top. thanks anyway.

today's rainy weather was perfect for eating the leftovers. I put 1/4 tsp corn starch into a bowl's worth and it wasn't enough so I might try more next time. here's a pic though: