This is my variation on a recipe for White Chili from "Crock Pot Cuisine," a cookbook by the Rival Crock-Pot people. It's delicious, and the only thing you have to chop is onions (assuming you have some leftover cooked chicken lurking in the freezer, that is), so it's quick.
4 cans (16 ounces) navy beans, drained
4 cans (14-1/2 ounces each) chicken broth
1 onion, chopped
2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon ground cloves
1-1/2 cups shredded cooked chicken
1 cup frozen corn
2 cans (4 ounces each) chopped green chilies
1 cup water
Tortilla chips
Shredded cheddar or Mexican blend cheese (low-fat may be used)
Salsa
In Crock-Pot, combine beans, broth, onion, garlic (or garlic powder), black pepper, oregano, cumin, salt, cloves, chicken, green chilies, and water. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.
To serve, ladle into bowls and add crumbled tortilla chips, shredded cheese and a spoonful or two of salsa.
-- Rebecca Sodergren's variation
of recipe from Rival's
"Crock-Pot Slow Cooker Cuisine"
Thursday, December 14, 2000
