It’s been a strangely warm, mild winter here in the Pacific Northwest, but I know those of you on the east coast are still getting piles and piles of snow, so this recipe is dedicated to you! I discovered this smoky, savory white bean chili in December and have made it at least three times in the past 2 months. It is one of the easiest soups I’ve ever made: you basically throw all of the ingredients in the slow-cooker first thing in the morning and walk away until dinner time. And it is absolutely delicious! Using smoked chicken gives the soup a rich, unique flavor that makes it the best white bean chili I’ve ever tasted. I wouldn’t mind a few more weeks of cold weather just so I could enjoy this tasty, comforting chili again before Spring arrives!
- 4 cans white beans, drained
- 1½ lbs shredded smoked chicken (BBQ rotisserie chicken works fine in a pinch.)
- 2 Tablespoons minced garlic
- 1 large onion, finely chopped
- 1 small can diced green chilies
- 6 cups chicken broth
- 2 teaspoons cumin
- 4 teaspoons dried oregano
- a splash of liquid smoke
- Pour 1 can of beans into a shallow bowl and mash with a fork until smooth. Alternately, you can pulse them in a food processor. Put mashed beans and all other ingredients into a slow cooker. Cover and cook on low for 8 hours. Season with salt and pepper to taste, and serve with shredded cheese, sour cream, crushed tortilla chips, diced avocado, chopped cilantro, etc.
