SC* White Chicken Chili

by Anne Bennett on November 3, 2010

Julia, you are NOT an approved condiment!

Fall leaves, cool weather, poodles in the chili.

Wait. That wasn’t in the script. Julia, get out of there, you pesky poodle pup!

We now have a Slow Cooker category on hungry poodle, owing to the fact that, due to my limited kitchen access with the house painting et al, (We’re waiting for Godot to come and finish it up!) I’ve been focusing on slow cooker recipes. This is a good thing, as I’m learning the pros and cons of slow cookers and I can pass along my suggestions for what I think works, and what doesn’t.

Here is a another recipe that made the cut. This is the second white chicken chili recipe I’ve posted, and I think this one is better than the first. In this one you puree a can of hominy with beans and broth, which gives the chili a subtle corn flavor and thickens it at the same time. It’s adapted from Cooks Country, a division of Cook’s Illustrated and America’s Test Kitchen.

I’ve made a few changes, such as using boneless, skinless chicken breasts instead of thighs, and adding some corn to the finished chili. I also added the diced tomatoes with chilies. Be sure to drain the tomatoes before adding them to avoid turning the chili pink. As is the case with most stews, this tastes better the second and third day out.

If you don’t have an asbestos-lined mouth, you may want to decrease the number of jalapenos, but they do tame down during the long cooking process.

3 16-oz. cans cannellini beans, drained and rinsed
1 16-oz. can hominy, drained and rinsed
3 cups low-sodium chicken broth
1 10-oz. can Rotel diced tomatoes with chilies, well drained
4 boneless, skinless chicken breasts
1 T. olive oil
2 medium onions, chopped
4 jalapenos, seeded and chopped
6 cloves garlic, minced
1 1/2 T. ground cumin
2 t. ground coriander
1/4 cup chopped cilantro
2 T. jarred pickled jalapenos, chopped
1 cup frozen, thawed corn

Puree 1 can of cannellini beans, hominy, broth, and ¾ teaspoon salt in blender or food processor until completely smooth. Pour into slow cooker.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in nonstick skillet and lightly brown chicken breasts. Add to slow cooker.

Cook onions, chiles, and ½ teaspoon salt in skillet until golden brown. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer to slow cooker.

Add remaining two cans of beans and drained tomatoes to slow cooker. Cover and cook on LOW until chicken is tender, about 3 to 4 hours. Transfer chicken to bowl. When cool enough to handle, shred into bite-sized pieces. Stir cilantro, pickled jalapeños, shredded chicken and corn into chili.

Serve topped with more cilantro, avocado and plain Greek yogurt.

Serves 6 to 8

*Slow Cooker

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{ 2 comments… read them below or add one }

Christine November 5, 2010 at 7:58 pm

Hey Anne,
Firstly, Julia looks gorgeous! Secondly, what is hominy? I’ve never heard of it.

Rachel Ciordas November 11, 2010 at 11:39 am

You made it! Awesome… looks great. And Christine, Hominy is corn that has been treated with lye. Think grits. It’s the processing that happens to corn before it’s made into “masa” the dough for corn tortillas. Processing the corn with lye is actually genius, it breaks down the chemical structure so that when combined with beans you get a complete protein, something rare in the vegetable world and very healthy! (It also tastes great!)

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