Crockpot

White Chicken Polka Dot Chili

Some days you want the same consistent thing.

And, some days, you want more.

That is life; and that is how I am with my white chicken chili. The chunk haters, the tomato haters, the crumbly haters be darned…or can at least appeased while I get the flavor I want.  I need more, I need different, and this is a nice spin on a classic.

Like when you play your playlist on shuffle…and suddenly that one song from long ago starts, and you think, “Oh yeah, I remember this song…Great song.” Suddenly you are 17, in your new-to-you-car, driving down the backroads of Connecticut and invincible.

Or, insert your young and carefree moment here.

Will this soup be the elixir to youth? Probably not, but its a nice way to mix up a stand-by in my house. Let’s face it folks, it’s almost winter. We need to keep the crock pot and soup recipes a-coming.

Using the crock pot means you throw the ingredients in, and walk away. That works for me as well. Because I have someone in my life who hates chunks of tomatoes specifically, I added the tomatoes with chipotle for this chili at the onset of cooking and then blended the ingredients prior to adding the beans. In truth, this chili is actually a really pretty light pinky peach color because of the tomatoes, but I thought calling this chili pink-polka dot chili a bit much. (Though in my head, that is what I call this).

Chili Ingredients

I also mixed up the beans (cannellini and black) to add a little more visual pop and flavor as well as texture. I added the beans at the end of the cooking, to avoid mushy consistency. I also added both cream cheese and with cheddar cheese to boost the creaminess as well as the flavor. I was very pleased with the end results.

So, RoTel tomatoes with chipotle…I saw these in my international aisle and thought, “Well hey.” If you want to add regular diced tomatoes that will do as well. I also added the green chiles and liked the flavor that resulted. I did use an immersion blender to break the chicken down as well as decimate the tomatoes, carrots, and chiles.

White Chicken Polka Dot Chili

The chipotle flavor is smokey and rich without burning your tastebuds. You get the warmth of spice without heat. You can add to the heat factor, it’s your chili.

Now, to serve. I treated this chili like a taco bar and put out fresh diced tomatoes, sour cream, additional cheddar cheese, and even diced lettuce, though I had no takers on the lettuce. I also served this up with super fresh salty tortilla chips, because, essentially soup is dip but better.

Can you feel the awesomeness of this recipe yet?

Another perk, it is not one of those soups that separates out and gets all icky the next day. My containers for lunch look fantastic. The cream cheese holds some sort of magic in it’s ability to hold the suspension. I’m so in love with a soup that is better the next day.

Oh, that everything would be better the next day. Like the coffee you forgot in the microwave, or the leftovers from that breakfast place. Just not as good after the fact.

Well, If pink and polka dotted soup doesn’t make you smile, maybe my apple cinnamon rolls will. But I am perfectly content with my circa 1990’s playlist, and a bowl of this deliciousness.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

White Chicken Polka-Dot Chili

Print Recipe

White chicken chili with a smoky chipotle kick and the pop of black bean color!

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

3 Chicken Breasts

1 Teaspoon Minced Garlic

1 10 ounce can of Rotel Diced Tomatoes with Chipotle

1 4 ounce can Green Diced Chiles

1/3 Cup Shredded Carrots

2 Tablespoon Better Than Boullion Chicken Flavor

32 Ounces of Chicken Stock

4 Cups White Sharp Cheddar Cheese

1 8 Ounce Package of Cream Cheese

3 Cans White Cannelini Beans (rinsed and drained)

1 Can Black Beans (rinsed and drained)

Instructions

1. In a crock pot, place chicken breasts, garlic, Rotel tomatoes, green chiles, shredded carrots.
2. Cover with chicken stock and cook on low for 6-8 hours, depending on crockpot.
3. When chicken is fork tender and pulls apart, either shred chicken or use an immersion blender to make smooth consistency (as smooth as you choose).
4. Add cubed cream cheese, cheddar cheese, and beans to soup mix.
5. Continue to cook for an additional 20-30 minutes or until cream cheese is melted and beans are warmed through.
6. Serve with fresh diced tomatoes, sour cream, additional cheddar cheese or whatever you desire!