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.

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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


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

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.


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©Deep South Dish
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