Wednesday, January 14, 2009

Crockpot Chicken and White Bean Taco Chili

A classic chicken based chili made with white beans and loads of spicy goodness!
A classic chicken based chili made with white beans and loads of spicy goodness!

Crockpot Chicken and White Bean Taco Chili

I don't know about you, but cooler weather brings out the desire for soups, stews, gumbos and chili in me! And, everything for this belly warmin' chili today came from out of the pantry and fridge/freezer - nothing new was purchased. Now that's the kind of throw together meal that I love!

Here's how to make it.

For more of my favorite chili recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Crockpot Chicken and White Bean Taco Chili

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 3 hours
Total time: 3 hours 10 min
Yield: About 4 to 6 servings

Ingredients

For the Taco Seasoning:
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon seasoned salt (like Lawry's)
  • 1 teaspoon dried onion flakes
  • 1/4 teaspoon garlic powder
  • Couple dashes red pepper flakes, optional
For the Chili:
  • 2 pounds raw, boneless, skinless chicken breasts
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (15.5 ounce) cans Great Northern, cannellini, navy or other white beans, or any combination, rinsed and well drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (4 ounce) can chopped green chilies
  • 1 fresh or pickled jalapeno pepper, chopped, or to taste
  • 1 cup chicken broth or stock
  • 2 teaspoons chicken base (like Better Than Bouillon), optional
  • 1 tablespoon cornstarch for thickening, optional
  • Sliced green onion, to garnish, optional
  • Optional garnishes, below
Instructions

Mix together the taco seasonings; set aside.

Cut chicken into chunks or large cubes and place into the slow cooker. Add tomatoes, with their juices, the beans, corn, green chilies and jalapeno. In a separate bowl, whisk together the chicken stock, chicken base and taco seasonings. Pour the seasoned stock over the mixture in the crockpot and carefully mix everything together. Cover and cook for about 6 hours on low, or about 3 hours on high.

To thicken, in the last half hour of cooking, remove 2 tablespoons of liquid from the crockpot and let cool slightly, thoroughly mix that with 1 tablespoon of cornstarch. Pour mixture into the crockpot, stir well to combine, cover, turn on high and allow crock pot to come to a boil. Cook on high until it reaches your preferred thickness, keeping in mind that each time you open the crock it loses substantial heat!

To serve, sprinkle with sliced green onion and optional garnishes, as desired.

Optional garnishes: Sour cream, Greek yogurt, shredded cheese, chopped avocado, fresh salsa, coriander, cilantro, bacon bits, fried tortilla strips, crushed tortillas or corn chips.

Cook's Notes: For an extra kick, substitute one can of Rotel tomatoes for one of the stewed tomatoes - no need to worry about increasing the liquid. Add a diced red, yellow, orange or green sweet bell pepper if desired. Substitute one can of drained and rinsed black beans for one of the cans of white beans. May also substitute a packet of taco seasoning for the homemade version, preferably a lower sodium version.

Stovetop: Saute chicken in a large stockpot in a tablespoon of oil until lightly browned. Stir in all of the remaining ingredients except the cornstarch, green onion and garnishes. Bring mixture up to a boil, reduce heat and simmer for about 30 to 40 minutes, or until chicken is cooked through. Can also substitute already cooked chicken from a roasted or rotisserie chicken if desired, waiting to add it in the last 10 minutes. Add the chicken and low simmer until chicken is warmed through.

For the Instant Pot: Mix taco seasonings and toss with cut up chicken. Add to pot. Top with all other remaining ingredients except cornstarch and garnishes. Seal and select “Soup/Broth” button or set on Manual for 25 minutes. Let pressure release naturally; cancel and set to Sauté function. To thicken, combine cornstarch with tap water and when chili comes to a boil, slowly stir in cornstarch slurry. Let cook 2 minutes; cancel and turn off unit. Taste and adjust seasonings as needed.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Crockpot Beef Chili with Beans
Stovetop No Bean Chili
Cajun White Beans
Posted by on January 14, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed