Try this White Chicken Chili recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 medium onion chopped
- serve with:
- 1 bag corn tortilla chips
- 1 1/2 pounds chicken breasts boneless and skinless
- 3 cans great northern beans 15 1/2oz rinsed & drained
- 1 can green chilli chopped 7oz
- 1 1/2 cups corn kernals frozen
- 1 16oz container sour cream
- 2 cups cheddar cheese, mild shredded
- Carbohydrate 81.0399052082045 g
- Cholesterol 571.8576452375 mg
- Fat 129.273790551896 g
- Fiber 12.1951985887019 g
- Protein 160.196192043666 g
- Saturated Fat 41.8285837622655 g
- Serving Size 1 1 Serving (1069g)
- Sodium 1070.84547009372 mg
- Sugar 68.8447066195026 g
- Trans Fat 10.9481499122674 g
- Calories 2144 calories
Step-by-step
- In 6qt slow cooker, combine all but the last three items. Cook on low 6-7 hours until the chicken is cooked.
- Remove and shredded chicken; return to slow cooker and cook for an additional if desired.
- Stir a dollop of sour cream and topped with cheese and tortilla chips.
Why does sour cream sometimes curdle when stirred directly into a simmering pot? Acid and high heat cause dairy proteins to tighten rapidly and separate from their liquids, which is why temperature management matters when incorporating dairy into hot stocks. Sour cream contains enough fat and stabilizers to resist immediate breaking, but adding it off-heat or stirring it in at the very end prevents graininess. Boneless, skinless chicken breasts cook reliably in a 6-quart slow cooker on low heat over a span of 6 to 7 hours, reaching an internal temperature of 165 degrees Fahrenheit before shredding. Dried oregano and ground cumin bloom effectively in the chicken broth during this extended simmer, releasing fat-soluble compounds into the liquid rather than staying raw. Swapping Great Northern beans for cannellini beans changes the final starch release slightly, as cannellini skins are thicker and hold their shape longer under prolonged heat. Frozen corn kernels add natural sweetness, though canned corn works as a direct one-to-one volume replacement if drained first to avoid diluting the broth. Chopped green chilis introduce mild acidity and capsaicin, balancing the heavy fats from the shredded mild cheddar cheese and sour cream topping. Texture relies on the interplay between the purred starches from the beans and the melted cheese; boiling the mixture vigorously after adding dairy destroys this emulsion, resulting in an oily surface film instead of a cohesive sauce.
