I love one pot meals, and not just for the obvious reasons-easy cleanup, less prep, warm deliciousness. No, I love them because I can sneak in a TON of vegetables, and my family devours it without batting an eye. Creamy white chicken chili is one of those recipes that sounds decadent, and tastes decadent, but, with a little of my easy tricks, won’t break the calorie bank.
The ingredients for my white chicken chili speak for themselves.
Yes, you could dump all of these ingredients in a crockpot and call it a day. But what makes this recipe magical is the development and layering of flavor. Like so-
Chop one green pepper, two carrots, two celery stalks, one onion and three small garlic cloves. Sprinkle the chicken breast on both sides with seasoned salt. Heat olive oil in a large pot over medium high heat. Add the chicken breast and brown for two minutes per side. The chicken WILL NOT be cooked through. You just want to develop a nice, flavorful crust on the outside.
Now that is some flavor!
Add the chopped fresh veggies, except for the garlic, to the same hot pot along with 2 teaspoons cumin, 2 teaspoons oregano, and a pinch of cayenne. Season with salt and pepper and sauté for 5 minutes until the veggies soften.
Then add the garlic, and stir for one minute. If you add the minced garlic too soon, you may burn it. And that’s really gross.
Now, pour in two cups of chicken stock and two 4 oz cans of diced green chiles. Return the seared chicken to the pot as well. Bring to a boil, cover, and simmer stirring occasionally until the chicken almost falls apart, around 30-45 minutes.
Searing and then poaching the chicken gives the chili yummy browned chicken flavor with melt in your mouth chicken meat. It’s the best of both worlds!
Now, pull the chicken out of the chili, and shred it as finally as you can.
Then open and drain one can of great northern beans, I prefer reduced sodium whenever I can find it, and give them a good rinse. Put them in a bowl and mash them with the back of a fork until your hand hurts. This is one of the ingredients that is going to give your chili that thick, silky tongue feel.
Add the beans and chicken to the pot, crank the heat to medium high, and cook for 15-20 minutes until the chili thickens. Up until this point, the chili had enough liquid in it that you didn’t have to worry about burning anything. Now with the addition of the mashed beans you do have to worry. Have you ever eaten scorched beans? I have at a church pot luck, and I will never forget it. Double groddy gross. So, for the next 15-20 minutes, stir baby stir. Don’t leave the chili alone for more than 3-5 minutes.
Now you may be wondering if its so easy to scorch the chili, why are we cooking the heck out of it at such a high temperature? Well, good question. This part of the procedure not only thickens the chili, but the heat and constant stirring breaks the shredded chicken down even more, making the chicken, vegetables, stock and beans one. So the end result is delicious bites of chili, not delicious chicken bites, and then delicious bean bites, and then delicious vegetable bites. Just trust me on this.
Now for the grand finale. Once everything is thickened and broken down to your liking, add the last can of drained and rinsed northern beans, and half an 8-ounce brick of cream cheese. Stir until the cheese is melted and everything is heated through. Season with salt and pepper as needed.
Ladle into large bowls and serve with greek yogurt (or sour cream), corn chips, and cilantro. Creamy white chicken chili – a big warm hug in a bowl!
- Olive oil
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 2 small carrots, chopped
- 2 ribs of celery, chopped
- 3 small cloves of garlic, minced
- 2 large boneless, skinless chicken breasts, around 1.5 lbs
- 2 cups chicken stock, reduced sodium preferred
- 2 4-oz cans diced green chiles
- 2 cans great northern beans, reduced sodium preferred, drained and rinsed
- Seasoned salt for chicken breasts
- 2 tsp ground cumin
- 2 tsp dried oregano
- Pinch cayenne pepper
- 4 oz cream cheese, reduced fat preferred
- Corn chips, Greek yogurt (or sour cream), and cilantro for serving
- Season the chicken breasts with seasoned salt.
- Add olive oil to a large pot over medium high heat. Brown the chicken breasts for 2 minutes per side. The chicken will not be cooked through.
- Add the chopped onion, carrot, celery and pepper to the pan along with the cumin, oregano, and cayenne. Season with salt & pepper and sauté for 5 minutes or until softened.
- Add the garlic and stir for one minute.
- Return the chicken to the pot along with the stock and chiles. Bring to a boil, cover, reduce heat, and simmer for 30-45 minutes, or until the chicken is falling apart.
- Shred the chicken.
- Mash one can of rinsed and drained beans with the back of a fork. Add the chicken and mashed beans back to the pot. Increase the heat to medium high and cook for 15-20 minutes, stirring almost constantly, until the chicken is broken down.
- Add the last can of beans and the cream cheese to the pot. Stir until the cheese is melted and the beans are heated through.
- Serve the chili topped with greek yogurt, corn chips, and cilantro.
艦隊は21日より艦載機による偵察を開始、天山艦攻9機が出動するが1機が未帰還、1機が天候不良で沖縄に不時着後23日に帰還した。堂安＆浅野弾で超攻撃采配実り優勝候補ドイツ撃破”. そこで栗田の判断でシンガポールにいた油槽船、雄鳳丸と八紘丸に燃料を満載のうえブルネイに回航するよう指示、その護衛として第4駆逐隊から満潮、野分を派遣した。戦後にトヨタへ東海精機を売却して本田技研工業を設立した。千代田・大淀から小型艦艇への洋上補給が実施されるが、訓練未熟もあり計画通りの補給ができなかった艦もあった。
』（日本テレビほか遅れネットあり）では2週に亘り、前月死去した志村けんの追悼として、番組MCであり志村と親交のあった浜田雅功（ダウンタウン）が、志村との共演を振り返る「浜ちゃんと志村けん極秘映像スペシャル」を放送、これまでに放送した同番組の正月特番などの映像を見ながら在りし日の志村を偲んだ。 トーク】フジテレビにて、3月まで放送していた志村けん（3月29日没、70歳没）の冠番組『志村でナイト』の後番組としてこの日より『志村友達』（水曜〈火曜深夜〉0時55分
– 1時25分）を放送開始。丸山聡美（山陰放送アナウンサー）が水曜担当に。
近年は社会貢献活動に力を入れており、2006年1月からトヨタ社内に「社会貢献推進部」を設置し、交通安全や中国で植林活動、人材育成、自動車のリサイクルなどの環境への貢献などの社会貢献活動を積極的に行っている。 また、日米安保に関連する沖縄の米軍基地問題についても三島は、日本人の心情として日本の国内に外国（アメリカ）の軍隊がいるということに対する反対意識は、イデオロギーを抜きにすれば一般国民のナショナリズムや愛国心に訴えるものがあるため、それを外来勢力の共産党系左翼（天皇制・