Black & White Chicken Chili

Every year, my company holds its annual Crockpot Fest where employees anonymously submit chilis and soups to a contest judged by our fellow coworkers.  I’ve never participated in the crockpost fest from the submission side of things, though I have been more than happy to taste everyone else’s creations!

Given the recent relocation of my wildly attractive boyfriend Winking smile I suddenly have quite a bit of free time on my hands (which my Type A Personality is feverishly seeking to fill), so I thought this contest would be the perfect opportunity to start catching up on all the quality kitchen time I’ve been missing out on.

I decided to go with my spin on this recipe, which I call Black and White Chicken Chili.

As with any great recipe, it started off with a big fat onion:

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Then it was time to bring on the HEAT.  If you can’t take the heat… well… don’t eat the chili.  Just sayin’ Winking smile 

The heat in this recipe came in the form of chopped green chilis, jalapenos, and cayenne pepper along with some garlic, cumin, and dried oregano.

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First up, I heated up a tablespoon of olive oil in a large pot and then dropped in the chopped white onion:

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Then I sat back and let the onions do their thang.

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Once they were soft and translucent, I added the seasonings, chilies, garlic, and jalapenos and let everything jive together for a few minutes:

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Then I tossed in my black beans:

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And the white beans:

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And gave everything a nice stir.  Isn’t it beautiful?

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Next up, I added the chicken broth, chicken stock, and shredded chicken:

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I popped a lid on the pot, and let the chili meld together for about 15 minutes.  Then I added 1 cup of shredded cheddar jack cheese:

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YESSSSSSSSSSSSS. 

Once the cheese melted, I turned the pot off to let everything cool down. 

As with all soups, making this chili the night ahead makes for EVEN BETTER tasting chili the next day.  Here’s a shot of my hard work at the contest:

Gotta love an accountant’s humor hahaha…

Another great thing about this chili is that it freezes really well.  Last time I made it, I portioned it out into six individual servings and popped four of them into the freezer.  Gotta love that!

Next time I make this chili, I think I’ll start off with a rue to help thicken things up a bit.  As it stands, it’s a bit more like a choup than a chili. 🙂

Black & White Chicken Chili Ingredients List (Serves 6)

  • 1 tablespoon olive oil
  • 1 big fat onion
  • 3 cloves garlic (and by 3, I mean 5)
  • 8 ounce can diced jalapeno peppers
  • 4 ounce can chopped green chile peppers
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground cayenne pepper
  • 16 ounces reduced sodium chicken broth
  • 8 ounces chicken stock
  • 3 cooked and shredded chicken breasts
  • 2 cans great northern beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup shredded Cheddar Jack cheese
  • 

Stats on 1 Serving:  351 calories, 38g carbs, 11g fat, 27g protein, 14g fiber

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1 Comment

  1. This looks so good!!! I’m not sure my kids would go for the spiciness of it, but I’ll have to make a batch and freeze for lunches for me and the husband.

    Jen