white-bean-chili


Goodness gracious me oh my! I made this last night for dinner–for us and for a neighbor that is battling cancer once again. She had two different kinds of breast cancer at the same time and did the whole mastectomy thing along with chemo and radiation. She’d be doing pretty good over the past couple years and now has lung cancer (never smoked). It’s completely unrelated to her previous cancer. They removed a lower section of the lobe of her lung. That poor girl. Just breaks my heart that someone so kind and giving as her has to go through all this. I hope this is the end of it for her.

So, this is a favorite in the Bradford household. I thought that I had posted it once upon a time and *gasp* much to my surprise, I hadn’t! Try this, you won’t be disappointed! Especially since we are coming into soup season. And shucks, anything I can cook in a slow cooker is my best friend.  :)


Slow Cooker White Bean Chicken Chili

2  (14 oz) cans of chicken broth
3-4  chicken breasts
3  cloves garlic
2 t. ground cumin
2 t. dried oregeno
1 t. salt
1 t. crushed red pepper
2  cans great northern beans
1 can white shoepeg corn
3 T. lime juice
2 T. chopped fresh cilantro

Add chicken, broth, cumin, oregano, garlic, salt and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.


The Bradford Variation:
I usually only use 2 chicken breasts for our family. The breasts we get at our store are pretty big. I also have a tendency to add more chicken broth so it’s a little more ‘soupy’ ’cause I like that better. I also don’t like quite as much red pepper and I use frozen white corn rather than canned corn. And if you’re not a cilantro fan (what????) you can always leave it out or sprinkle it on top if some of ya are and some of ya aren’t. Cilantro is such a weird herb–you either love it or you hate it. I’m a lover for sure!

We all make our own alterations to make it just like we like it, eh? :)


p.s. I thought I was going crazy because I couldn’t find this recipe on my site. I could have sworn I shared it before. So I went and looked at my old Typepad blog and there it was. I just haven’t gotten those over here yet. Oh well, it’s a recipe so nice I had to post it twice. :)