The Perfect Winter Dish: White Chili
Every once in a while truly great people come into your life and you’re lucky enough for them to stick around for many years. This was my luck back in 2010 when I started college and I was randomly put into an apartment with Kayla and Kylie. Kayla was also a first-semester freshman, Kylie was starting her sophomore year so she could show us the ropes and give us advice. One thing she told us about was how in other semesters, she and some of her old roommates would each pick a night of the week and one person would make dinner for everyone else which made it so everyone ate really well but you only had to cook dinner one night a week!
Kayla and I loved the idea and were immediately on board. Here we were, little 18 and 19-year-old college kids having meals like chicken scampi, and roast and potatoes. One of the best dishes that Kylie shared with us was white chili. It’s very simple and so delicious, especially when you’ve spent all day walking around in a freezing cold Idaho winter. I’m so lucky that she shared that recipe with us and every time I make it, everyone asks me to send them the recipe so here it is, for all of my internet friends.
You can make this in a crockpot or a dutch oven, cooking it for the same amount of time in an oven set to 200-250 degrees, depending on your timing.
I always serve it with more sour cream and colby jack cheese on the side and I like to put out some hot sauce like Cholula for those who want more of a kick since it’s pretty mild. Warm, homemade rolls are also a must. You can aslo easily make a double batch and freeze some of it in individual servings for another day.
Hope you enjoy this perfect fall and winter chili!
xo Enjoy!
White Chili
Prep Time: 15 minutes
Cook Time: 3-5 Hours
Serves: 3-4 people
Ingredients
2 cups chicken broth
½ diced onion
2 cans green chili (small cans)
2 cans great northern beans (or pinto beans, regular size)
1 tsp cumin
1 tsp oregano
½ tsp cayenne pepper
3 chicken breast
1 cup sour cream
1 cup shredded Colby jack
½ block cream cheese
Directions
1. Cook broth, onion, green chili, beans, cumin, oregano, and cayenne pepper in a Crockpot on low for 4-6 hours or high for 3-5 hours.
2. While step one is cooking, boil the chicken breast, let cool, then shred or chop to liking. Add salt and pepper to taste, store in refrigerator until step one is done.
3. When step one is done, add sour cream, shredded Colby jack, and cream cheese. Leave for 20-30 more minutes on low or warm, letting it all melt together.
4. Best served with hot dinner rolls, a side of hot sauce, and extra cheese and sour cream on the side.
Kayla, Kylie, and me, October 2010 in our gorgeous college apartment.