My style in cooking lately has been a bit experimental. I start out following a recipe from a book or online (from a Pinterest suggestion), but then I end up adding my own tweaks along the way. So, here is my twist on white chicken chili!
3 skinless, boneless chicken breasts
4 cups of chicken stock
1 clove garlic, minced
Hominy (1 can)
1 (4-ounce) can diced green chilis
1 can of white chili beans (Great Northern works!)
1 teaspoon ground cumin
1 teaspoon chili powder
Creamy “sauce:” (in a small sauce pan)
Chicken bouillon cube (1) w/ ½ cup of water
½ stick of Butter
1 cup of Milk
½-1 cup of Flour (depending on how thick you want the sauce to be)
Chili cheese Fritos!
- Trim off any fat from the chicken breasts first. Then, season both sides with salt & pepper & place in the crockpot. Add dry spices at that point (cumin & chili powder.) Set crockpot on low setting for 6-7 hours.
- Add the chicken stock and place lid back on crockpot while opening & preparing the can of beans (drain & rinse off) & green chilis. (Dump these in with juices when ready.)
- Now add the garlic, cumin, chili powder, & salt & pepper on top of the bean & chili mixture.
- About 1 hour before serving, dump in anywhere from 2-3 spoonsful of sour cream, to 1-2 cups. (I’m just not big on sour cream myself, thus the variance.)
- To make the creamy sauce, on the stove top, melt the ½ stick of butter, add flour, & then stir together. Pour in the milk & continue stirring for about 5 minutes. Then dump this into the crockpot as well.
- Unplug or set crockpot on “keep warm” when you’re ready to serve it. Top with chili cheese Fritos (so yummy!) & other toppings like cheese, avocadoes, etc.