By HOLLY SOSA
This winter, the desert just doesn’t seem to want to make it’s mind up about the weather. Last week, we were all in shorts and tees. This week, we welcomed a rain shower that our dry soil desperately needed and that had us digging out our warmest sweaters, lap blankets, and slow cookers, that we thought were packed away until late November, when desert folk like us finally get cold enough weather that requires such things.
Hearty soups, roasts, and chili simmering away in my slow cooker all day are a winter staple for my family and me. There is something special about the scent of spices and fresh meat wafting through the air; even the animals sniff up into the air occasionally with hopes of leftovers poured over their food or better yet, a sloppy baby making a mess of her serving on the floor. This white chicken chili recipe gives exactly that experience and when dinner time finally arrives after teasing you all day with it’s aroma, it doesn’t disappoint.
Ingredients
• 4 boneless skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can chicken broth (14.5 ounce)
• 1 can chopped green chiles (4 ounce)
• 1 can white corn, drained (15 ounce)
• 2 cans white beans (15.5 ounce)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon chicken bullion
• ¼ teaspoon white pepper
• ½ teaspoon season salt
• ½ cup sour cream
Instructions
1. Place chicken breasts in bottom of slow cooker and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn, and beans.
2. Cook on high for 4-5 hours.
3. One hour prior to serving, melt butter in a small saucepan over medium heat.
4. Whisk in flour and allow to brown and bubble for a minute or so.
5. Gradually whisk in milk and bullion.
6. Allow sauce to simmer for 4-5 minutes until thick and add salt and pepper.
7. Transfer sauce to slow cooker and stir well.
8. Add sour cream to slow cooker and stir until all ingredients are mixed.
9. Remove chicken breasts and shred in a mixer or by hand with two forks and return to slow cooker.
10. Allow to cook on low for about one more hour before serving.
Holly Sosa is a Lucerne Valley blogger and mother. She is a mother of two and step-mother of three. Holly is passionate about kid fashion, crafting, and cooking; and claims gravy is her soul food. She writes for her own blog, OurHollyDays.com and contributes to CookedWithLoveByMom.com where she, along with six other women, post daily recipes.