White Chicken Chili

Wondering what to do with all of that chicken you roasted over the weekend?

Have I got the recipe for you!

White Chicken Chili

Adapted slightly from Cha Cha’s White Chicken Chili

You’ll need:

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 cans (15 oz.) Great Northern beans, or equivalent amount of beans soaked overnight.
  • 2 cans (4 oz.) green chili peppers
  • 2 chopped or shredded chicken breasts
  • 2 cups frozen corn
  • 4 cups chicken broth
  • Cayenne pepper, cumin, and oregano

The steps:

  1. Sautee onion and garlic in olive oil until the onion is translucent.
  2. Add all ingredients to the crock pot. If you want your chili to be a bit thicker, reduce the amount of chicken broth and/or drain and rinse your beans before adding them.
  3. Season with cumin, cayenne pepper, and oregano. Adjust based on how spicy you want it to be.
  4. Depending on how long you intend to leave it in your crock pot, choose high or low, and leave it alone!
  5. Top with cheese and sour cream, if desired.

If you’re interested… a french bread recipe and my favorite apple crisp.

Crock pot yogurt

Want to make a half gallon of yogurt for $3*? You’ve come to the right place! I got the recipe from here.

You’ll need:

  • 1/2 gallon whole milk
  • 6 oz. container of plain yogurt (not sweetened)
  • thermometer
  • crock pot

Set your crock pot to low, and pour in 1/2 gallon of whole milk. Research shows that reduced fat works, as well, if that’s more your thing. Allow the temperature of the milk to rise slowly to 170 degrees. This will take anywhere from 2.5 to 4 hours. It took mine the 4 hours…

Once your milk reaches 170 degrees, turn off the crock pot. Keep the pot covered and allow the milk to cool to 110 degrees. Once it does so, remove 1 cup of milk and whisk 1/2 cup of plain yogurt into it. Once combined, whisk that mixture into the crock pot with the rest of the milk.

Cover. Wrap the crock pot in a couple of towels to add insulation. Let it sit until it thickens and cools. This will take at least 8 hours, but it can sit for up to 24 before it needs to be refrigerated.

It worked! I’m thrilled. The yogurt is a bit more runny than the store bought stuff. One solution is to strain the yogurt through cheese cloth. Does anyone have any other ideas?

Keep 1/2 cup of this yogurt for your next batch.

* Price will vary based on your location and whether or not you purchase organic/local milk.