Ranch White Chicken Chili (CrockPot)

“Warm thoughts. Soup puts the heart at ease…” A. Escoffier

In Texas, and for that matter most of the U.S., we’ve been experiencing a really miserable cold spell so I’ve been trying to eat as many “keep you warm” dishes that I can find and this is one of them. Although recipes similar to this one are available on dozens of websites, I chose as my inspiration Stacey Little’s recipe on his site named Southern Bite and I was so pleased with it that I changed very few of his original ingredients. Stacey has hundreds of unbelievable recipes (including a great cookbook offer) on his site and I strongly encourage you to give him a look-see.

Prep Time: 30 min – Cooking time: 5-7 hours
Serves 6

Ingredients:

• 2 pounds chicken breasts or tenders, boneless, skinless
• 2 – 15 oz. cans white Great Northern beans, drained
• 1 – 11 oz. can of white shoepeg corn, drained (or 1 ½ cups of frozen white corn)
• 1 medium shallot, minced (orig. recipe called for onion)
• 3 cloves garlic, minced
• 1 package ranch dressing mix
• 1 – 4 oz. canned chopped mild green chiles
• 3 – cups of chicken broth
• 2 – tsps cumin
• 2 – tsps oregano
• 2 – chicken bullion cubes
• 1/4 – tsp smoked salt
• 1/4 – tsp white pepper

Toppings:
• Tabasco, optional topping
• sour cream, optional topping
• chopped fresh cilantro
• shredded Monterrey Jack cheese or cheddar
• tortilla chips

White Chicken Chili (made in a crockpot)

White Chicken Chili (made in a crockpot)


Directions:

1. In the crock of a 4 to 5 quart slow cooker, combine the broth, shallot, garlic, cumin, oregano, bullion cubes, salt & pepper and ranch dressing powder. Add the chicken breasts to the broth, cover, and cook on low for 4 to 6 hours.
2. Remove the chicken from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and add the drained beans, chilies, and corn. Add additional (but carefully) salt and pepper to taste. Return the lid to the slow cooker and cook for about 30 minutes or until the chicken, beans, and corn are heated through. Serve with a dollop of fresh sour cream, grated cheese and fresh cilantro.

Smoky Remoulade Sauce

This recipe is available on dozens of cooking websites but I found it some years back in an old Southern Living magazine. I use this creole sauce on almost all seafood dishes … shrimp or oysters (cooked any way), almost any fish (broiled, poached, fried), and even crab cakes.

A good mayonnaise like Hellmann’s is a must for this recipe. Sweet paprika can be substituted but try to use Spanish Smoked Paprika if you can find it.

Serving size = 1 T (this recipe will make approx. 20 servings)

Ingredients:

1 cup Mayonnaise (Hellmann’s Light)
1 T Creole Mustard (or whole grain)
1 T Horseradish Mustard
1 large Garlic clove, crushed
1 T chopped Parsley (fresh or dried)
½ T fresh Lemon juice
1 1/8 tsp Smoked Paprika
1/8 tsp Cayenne Pepper
1/8 tsp Cajun seasoning

Smoky Remoulade Sauce

Smoky Remoulade Sauce

Directions:

  1. In a small glass bowl whisk together all the ingredients until blended.
  1. Cover and chill 2 hours (or more) before serving. May be stored in an airtight container in the refrigerator for 3 to 5 days.

 

(Nutritional Info: 1 T = 31 calories, 3 g fat, 135 mg sodium, 0 mg sugar)