Sunday, November 17, 2013

Crockpot Chili


I love my crockpot.  I use it as much as I can.  Living in Texas, it's sometimes necessary to use a crockpot to keep from heating up the house. But I use it in the wintertime too, just because things cooked in the crockpot just seem to turn out better.  Meats get really tender, broths develop full flavor.  

So I've been wanting to try a White Chicken Chili for a while now, and the weather has been cool enough lately to do it.  And it turned out so good that I think I could eat it any time of the year.  Chock full of chicken, jalapenos, corn, white beans, and cream cheese, this one is sure to please a crowd. And the thickener is a favorite of mine...masa harina.  Masa harina is corn flour and is used for making corn tortillas and tamale dough.  It's a great thickener and adds another depth of flavor.

Break out the crockpot.  It's going to be cold tonight!

WHITE CHICKEN CHILI
6 C chicken stock
4 bonless, skinless chicken breasts
1 onion, chopped
4 cloves garlic, minced
2-3 fresh jalapenos, chopped
Two 8-ounce packages cream cheese, cubed
1 1/2 C frozen corn
Two 15-ounce cans navy beans, drained
1 T cumin
Salt & pepper to taste
1/2 to 3/4 C masa harina

Put all of the ingredients except the masa harina into a crockpot.  Cook on low for about 6 hours, stirring occasionally so that the cream cheese will blend in.  During the last hour, remove the chicken breasts and shred them with forks.  Return them to the crockpot.  Take about 2 cups of the liquid out of the crockpot and put it in a bowl.  Whisk in 1/2 C masa until smooth.  Stir this back into the crockpot.  If you want it a little thicker, repeat that step with the remaining 1/4 C masa.  Finish cooking the last hour.  Garnish with cheese, jalapenos, and sour cream, if desired.

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