White Chicken Chili

I’m not a huge fan of this cold weather thing.  I hate shivering.  I don’t regulate temperature very well.  I’m like a reptile.  Reptiles live in warm places.  I should take note.

I do, however, love the wonderful comfort food that fall brings to our table.  I also love my crock pot.  And those Reynold’s Slow Cooker liners.  Have you used them?  They’re amazing.  No clean up!

Where am I going with this one?

This past week-end I whipped up some white chicken chili.  And when I type “I”, I really mean “I” and not Nate.  I spent a lot of time in the kitchen on Sunday. It was weird.  I don’t think I liked it.


This recipe is courtesy of a friend from pharmacy school.  She brought this for a chili cook-off.  I don’t remember if she won but she totally should have.

White Chicken Chili

  • 4 chicken breasts (plus garlic)
  • 2 stalks celery (We use 1 because we’re picky eaters.)
  • 4 green onions
  • 2 (15oz) white kidney beans (aka Cannellini beans), drained and rinsed
  • 4 cups chicken broth
  • 1 T dried cilantro
  • 1 can white shoepeg corn, drained
  • 2 tsp. garlic
  • 2 tsp. ground cumin
  • 1/2 tsp white pepper
  • 1/2 tsp seasoned salt
  • 1/2 tsp Tabasco sauce
  • 1/2 cup uncooked wild rice
  • Flour to thicken

Sprinkle some garlic on chicken and cook until no longer pink.  Chop into bite size pieces.

Combine all ingredients except wild rice, corn, beans, and flour in crock pot.  Cover and cook for 3-4 hours on low or until celery is tender.

While mixture is cooking, mix 1/2 cup wild rice (according to package).  Add rice, corn, and beans to mixture.

Add flour to achieve desired consistency (~1/4 to 3/4 cup).  I ladle out some of the liquid and mix flour into this small quantity to prevent clumping.

Cover and cook until chili is hot.


We enjoy this with shredded cheese and soup crackers.

Who has a favorite soup/chili recipe to share?  Leave a link in the comments.  Anyone have any good recommendations on long underwear?  Or cheap tickets to Florida?

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