While not a ‘true’ white chili, due to the addition of salsa and tomato puree, it’s still an easy and delicious meal to throw into the slow cooker and have dinner waiting for you! Stirring cheese directly into the chili adds creaminess and tons of extra flavor, too!
Step: 1
Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
Step: 2
Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
Step: 3
Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.
Per Serving: 365 calories; protein 36.8g; carbohydrates 22.9g; fat 14.1g; cholesterol 98.6mg; sodium 1211.5mg.
The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.