Tessa’s Creamy Crockpot White Chicken Chili

Leading Lady Spotlight: Tessa.

My girlfriend Tessa is the greatest friend. She is also the greatest mom. As a working mom (she’s an ER Charge Nurse) with five kiddos, she’s had to learn how to feed an army both on a time and money budget, which she does without compromise! She and her little ones recently came to visit us in New Buffalo, and while visiting she made this fabulous, creamy crockpot chili for us.

Yields: 6 servings

Prep time: 20 mins, cook time 1-2 hours (or if using raw chicken 6+ hours)

What you’ll need:

• Crockpot

• For Your Chicken

  • 1.5 lbs fully-cooked rotisserie chicken, leftovers from Thanksgiving turkey (or if you must, 4 6 oz chicken breasts)

  • 1 1/2 tsp chili powder

  • 1 tsp ground cumin

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp cayenne pepper

• For your Chili Base

  • 1 box of chicken broth (14.5 ounce package)

  • 1 can chopped green chiles (4.5 ounce cans)

  • 1 can white corn, drained (15 ounce can)

  • 2 cans white beans, drained (15.5 ounce cans)

• For your Roux

  • 3 tbs butter

  • 3 tbs flour

  • 1 cup milk

  • 1 tsp Better Than Bullion chicken base

  • Salt and pepper, to taste

  • 1/2 cup sour cream

• For your Garnish

  • 1 cup tortilla strips

  • 1 cup shredded cheese (I like Monterrey jack!)

  • 2 tbs cilantro

  • 1 tbs fresh squeezed lime juice

How to make

1. Place chicken at the bottom of crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 1-2 hours (or if using raw chicken, 6-8 hours).

2. About an hour before serving, in a small saucepan, melt butter over medium heat, whisking in flour, and allowing to bubble and brown slightly. Then, gradually whisk in milk and chicken base, simmering for 4-5 minutes and whisking frequently until slightly thickened. Add salt and pepper, to taste. When you achieve a velvety texture, this is ready.

3. Pour into crockpot and mix to combine.

4. Add sour cream and mix.

5. If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot. Chicken is fully cooked when it reaches a temperature of 165°F.

Serve and enjoy!