Slow-Cooker White Chicken Chili Tips
How do you thicken slow-cooker white chicken chili?
This chili is plenty thick, so you likely won’t need to adjust it. But one of our favorite culinary school cooking tips
for thickening soups is to mash one of the cans of beans before stirring it in. This is a flavorful and low-fat way to give more body to soup. Some home cooks also have enjoyed this chili thickened with a bit of mashed potato flakes.
Can you make slow-cooker white chicken chili on the stovetop?
You can make this hearty chili on the stovetop in less time with a few simple changes. First, saute the yellow pepper and onion in 1 tablespoon of canola oil. Add the garlic and cook 1 minute longer. Stir in the Alfredo sauce, broth, beans, corn, green chiles and seasoning. Simmer until the vegetables are tender and the flavors are blended. Reduce the heat to low and stir in the chicken, cheeses and sour cream. Cook and stir until the cheese is melted and everything is heated through.
What are some variations of slow-cooker white chicken chili?
There are so many chili recipes
to pull inspiration from. To mix up this slow-cooker white chicken chili, try using different types of beans instead of exclusively white beans. To healthfully stretch the soup, use one each of red, green and yellow bell peppers. Use a can of drained hominy instead of corn. To help bring the heat, add more green chiles and use only pepper jack cheese instead of Monterey Jack. Conversely, you can tame the spice level by stirring a bit of sour cream into each serving.
What are some toppings that you can put on slow-cooker white chicken chili?
In addition to the salsa verde and fresh cilantro, other must-try toppings include a dollop of sour cream or guacamole, crushed tortilla chips, cornbread crackers, cubed avocado, salsa and pico de gallo. You might also try squeezing a lime wedge over your bowl of chili before serving to add a bright, fresh flavor. And don't forget a buttery cornbread recipe
to serve on the side!
How do you store slow-cooker white chicken chili?
Cool chili completely, then cover and refrigerate for up to 4 days. You also may freeze this chili for future meals. Simply thaw in the refrigerator overnight, then reheat in a saucepan, stirring occasionally. —Christine Rukavena, Taste of Home Book Editor
and Peggy Woodward, Taste of Home Senior Food Editor
1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein.