To be honest, I had never made white chicken chili and I had never eaten any. This was my first rodeo! I think I read 50,000 white chicken chili recipes before I came up with my own. I must say that I really enjoyed it both ways. The original crockpot version was more like a broth, tonight I thickened it with half and half and cornstarch. Both ways were delicious.
2 1/2 pounds of boneless, skinless chicken breast
2 teaspoons of cumin
2 teaspoons oregano
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon chili powder
3 cans white chili beans, great northern, I used Bush’s, drained
2 small cans of chopped green chilies
1 32 ounce carton of chicken broth
I onion diced
1 bell pepper, diced, I bought a package of tri colored peppers already chopped
Corn chips, crushed, optional
Sour cream, optional
Lime juice, optional
Shredded Mexican Cheese, optional
Cook on high for 4 hours, shred chicken and return to crockpot.
1 cup of half and half
2 – 4 Tablespoons of corn starch
Blend together and add to the chili.
For thicker, creamier chili, add 2 – 4 Tablespoons in one cup of half and half.