You know, I really had the best of intentions this summer. I was going to cook with seasonally appropriate ingredients and the blog was going to full of luscious fruit crumbles, delicately flavored salads, and other things that make you think “ooh, summer is full of tasty, tasty treats!” Alas, it wasn’t to be; call it laziness, call it still not having an installed stove, call it weeks upon weeks of 90+ weather. Whatever it is, I accept full responsibility for it [except the weather part, even I have my limitations].
Anyway, I’m back with something that you’ll be thanking me for two months from now when the weather drops below 70. I make my standby chili so much I could probably do it in my sleep and I can rattle off the full recipe to anyone that wants to listen. So I decided to spread my wings and leave my comfort zone by making …. WHITE CHILI. Okay, so maybe it’s really not that monumental. But it was delicious, so that’s gotta count for something.
2 lbs boneless chicken (thigh or breast is fine)
3 15oz cans of cannellini beans, drained
4 cups chicken broth
8 oz of salsa verde
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 tablespoon liquid smoke
8 oz frozen corn
In a slow cooker, add the chicken, spices, liquid smoke and chicken broth. Let cook 6 – 8 hours, or until chicken is tender and can be easily shredded. Remove chicken from the slow cooker and shred it. Next, add in the drained beans. With an immersion blender [or regular blender, which will undoubtedly be messier] combine the beans and chicken broth until you have a smooth, creamy consistency. Add in the salsa verde, corn, and the shredded chicken. Let that cook on low for about 30 – 45 minutes to combine the flavors and bring everything back up to temperature. Serve immediately.
This has such a warm, earthy flavor to it thanks to the cinnamon and cumin. The liquid smoke adds a good depth of the flavor and the corn adds some sweetness and texture. This would be great garnished with sour cream, maybe some avocado, and definitely cheese.