The Not So Skinny Cook

This is a recipe I first had made by Ben, who usually double or quadruples the recipe as it saves well in the freezer. The original recipe is made on the stove top, and only takes an hour, however I adapted for the crock pot. It’s the perfect meal to come home to after a day of skiing or snowshoeing.

Ben’s Mom’s White Chili

Serves 4

Ingredients:

• 2 Tablespoons Olive Oil
• 2 lbs chicken thighs cubed (note: you can use breasts if you prefer, I find they dry out in the crock pot though)
• 1/2 chopped onion
• 2 cups chicken broth
• 1 can chopped green  chilies
• 1 can chopped jalapenos (for a milder spice use another can of green chilies instead)
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano leaves
• 1 teaspoon cilantro leaves
• 1/2 teaspoon red chili flakes
• 2 (19-ounce) cans white kidney beans, undrained
• Monterrey Jack cheese and sliced green onions for garnish

Directions:

1. Place all the ingredients except for the garnish in a crock pot and cook on low for 6-8 hours.
2. Serve with Garnish (I like to use lots of cheese!)