Happy Election Day, friends! Please exercise your right and vote today!
Linking up with 2 Cats & Chloe and Bless Her Heart, Y’all for another for another edition of Celebrate Southern!
The next few months are going to be extremely busy for us with the holidays, work, and life. Instead of going out Saturday, we invited my family and a couple of friends over for chili and football. The chili idea evolved into a make-your-own-chili bar… it was a success! We decided to make two kinds of chili: what I call normal chili with red sauce and white chicken chili. I thought we’d have a ton of leftovers, but we only had enough for one bowl of each; must have been a hit!
No one chili recipe is the same, and I think the same goes with white chicken chili. However, I do add a “secret” ingredient that makes mine a little different than others I’ve seen.
White Chicken Chili
2 16 oz cans cannellini beans
2 14 oz cans chicken broth
1 1/4 cup chopped onion
1 clove garlic, minced
2 chicken breasts (can add more- I don’t like a lot of chicken in mine)
1 can Rotel with green chiles
1 tsp cumin
3/4 tsp oregano
1/2 tsp ground red pepper
3/4 cup shredded monterey jack cheese (for topping)
I take the easy way out and throw all the ingredients in the crock pot and cook on low for 8 hours. Once the chicken is cooked thoroughly (8 hours should be plenty of time if chicken is thawed), shred chicken with fork, let cool, and serve. I prefer crock pot recipes because I can put them in before work and have dinner ready when I walk in the door at night.
If you’re not a tomato fan, Rotel is not required- green chiles will do. The first time I made this, I used Rotel by default as I had no chiles in the pantry. We prefer it with Rotel, and our guests loved it. A happy accident, indeed.
For our Chili Bar, we set out shredded cheese, jalapenos, onions, sour cream, corn chips and crackers to use as toppings. Some of our guests are not fans of onions (or heat), so I thought better to serve those on the side. Customization proved key!