Yesterday, I made some White Chicken Chili, a recipe that finds its face on our weekly meal plans more weeks than other dishes.
It’s not too spicy for the littles, and it’s made in the slow cooker.
That’s a working parent’s dream combo right there.
White chicken chili also takes well to your creative input. YOU and you alone can control the hot sauce, cilantro, chopped onions, sour cream and crunched up tortilla chips in the way you like best. Yum.
1 pound white Northern beans
16 ounces (2 cups) chicken stock
1 pound pork sausage
1 pound ground chicken
Vegetable oil for sautéing
1 large onion, chopped fine
3 stalks celery, chopped fine
3 cloves garlic
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons cumin powder
1 tablespoon kosher salt
2 cups shredded Monterey Jack cheese
Tapatio Hot Sauce
Chopped green onions
Soak the beans in water the night before you plan to make the chili.
Gather the ingredients.
Drain the beans.
Put the beans in the slow cooker, add the chicken stock, turn the slow cooker on.
Chop the celery, onion and mince the garlic.
Heat the oil in a large dutch oven or giant frying pan over medium heat. Saute celery and onion for 5 minutes or until translucent. Add the sausage* and the chicken, the oregano, the thyme and the cumin. It might seem strange to have the thyme and oregano together, but trust me here, it works.
Stir through the salt.
When the meat is cooked through, turn off the heat.
Put everything from the pot in your slow cooker,
stir through the white beans and
cook for either 4-5 hours or low for 8 hours.
Right before serving, stir through the 2 cups of Monterey Jack cheese.
Serve with the fixins and cheese quesadillas.
*I usually put 2/3 of the sausage in the chili and save the other 1/3 for sneaking into breakfast.