Up in the high country this week, I decided to try out my own version of white chicken chili. I won’t lie, it appeared more like chicken stew, but I ain’t mad at ya. The kids are out of school on fall break for the week and I’ve been running outdoors daily and enjoying every minute of this chilly fall weather. I’ve been cooking up a comfort food storm over here, all healthy of course!
Perhaps the lack of beans was part of the mental block I was having. I make a mean turkey or beef chili with loads of veggies, so it’s thick and chunky just like me. This just appeared more questionable… In the end, it was pretty darn good. Try it out and you be the judge.
- 4 organic boneless skinless chicken breasts (cooked)
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp cayenne
- 1 tsp chili pepper
- 1-2 chopped adobo peppers (dried)
- 1 sliced pablano pepper
- salt and pepper to taste
- 4 heads of roasted garlic
- 1 medium onion diced
- 2 cups diced butternut squash
- 2 cups sliced mushrooms (baby bella’s)
- 4 cups low sodium chicken stock
Dice and fully cook chicken pieces and season with the above dry spices. Place in crock pot. Chop and place chili pepper, pablano peppers, stock, diced butternut squash, roasted garlic and diced onion. Give it a good stir and set to high for 1 hour and low for 3 hours.