I found the original recipe of this on a blog that linked to Betty Crocker's website. I made some ommisions, additions and adjustments and came out with my own white chicken chili that is healthful, flavorful and just perfect for the upcoming winter weather. Best part is that it's a slow cooker meal so put it all in before the day gets started, add the last few ingredients a few hours later then a few more hours later you've got a soul warming, delicious chili. My husband and both my boys just love this recipe.
1 pound dried great northern beans
2 c. frozen corn
1 c. chopped leeks (you can sub onions but we can't have onions in our house)
1 1/4 t. cumin
1 t. paprika
1 t. dried oregano
1 t. dried cilantro
1 1/2 c. cooked, shredded chicken (I use chicken left over from making broth)
2 c. chicken broth
salt to taste
Soak beans overnight (I soak them in my crockpot). In the morning, drain and rinse then put in the crock pot. Cover with water until water is about 1 inch above the beans. Add in corn, leeks, cumin, paprika, oregano, and cilantro. DO NOT ADD SALT! If you add salt or salt containing ingredients (like the broth) before the beans are fully cooked they will NOT get tender. Cover and cook on high heat for 4-5 hours. I have found that beans cook much better in the crock pot on high but if you must cook them on low you'll need to cook them for 10-12 hours as 8-10 hours on low isn't enough to get them fully tender. Do not worry about adding water during cooking. It may look like it needs it by the end but you will be adding more liquid so please refrain from adding more water unless your beans are really starting to look burnt. When the crock pot beeps at the end of the 4-5 hours, add in broth and chicken plus salt to taste. Stir it all up then cover and cook on high for another 2 hours. When it beeps, it's done so serve and enjoy!
