Highland Bakery's most popular soup is the White Chicken Chili, and can be easily made by adding the ingredients to a crock pot and left to cook. When you arrive back home, the Chicken Chili will be ready for dinner!
Stacey Eames, the owner of Highland Bakery, joined Good Day on Thursday with this amazing crock pot recipe!
Information: Highland Bakery 655 Highland Avenue, NE Suite 10 Atlanta, Georgia 30312
Recipe for White Chicken Chili
Equipment: Crock-pot or slow-cooker (6 qt) Yield: 1 Gallon Shelf Life: 3 days or freeze up to 6 months
Ingredients:
2 cans of Navy Beans, (14oz, each can), drained or 2 lbs of dry navy beans, soaked in cold water overnight then drained 2 lbs of Chicken, boneless, skinless, cubed (your choice of dark or white meat) 2 tbs of olive oil (if sautéing chicken and onions/pepper blend) 3 qts Chicken Stock ½ cup Roasted Red Pepper, diced ¼-inch thick ½ Onion, diced ¼-inch thick ½ tbs Garlic, minced ½ cup dark Mexican chili powder ½ tbs Cumin ½ tsp White Pepper ½ tsp Sambal Pinch of Salt
Optional: For added flavor, chicken can be browned. Onions and peppers can also be sautéed.
Directions:
Optional: Heat olive oil in crock-pot until hot. Add cubed chicken to brown. Once chicken is browned, remove and set aside. Add your onion and pepper blend to remaining oil to crock-pot and sauté until translucent or tender. Once tender, remove the onion/pepper blend and set aside. Pour chicken stock into slow-cooker. Add onions and peppers. Add navy beans. On top of the navy beans, place the cubed chicken into the pot and stir to combine. Add all remaining seasonings and stir to combine (minced garlic, chili powder, cumin, white pepper, sambal, salt)
Set your slow-cooker to low and let cook for 8 hours.
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