White chicken chili

Now that the cooler weather is finally here, it's time for chili!  We have a wonderful traditional red chili we make in the crockpot, but sometimes we want something a little lighter.  White chicken chili always sounded so good, but all the recipes turned out more like a spicy chicken and bean soup which was just not what we were looking for.  So, after several years of  playing around and experimenting, I think I finally have a winner!  It has a nice, thick consistency and has a wonderful spicy kick.  It's reasonably healthy too!

White Chicken Chili


(VERY loosely adapted from "Not Your Mother's Slow Cooker Cookbook")
2 cans great northern beans, rinsed
6 cloves garlic, minced
2 small white or yellow onions, chopped
4 large or 6 small chicken breasts (mine were frozen)
2 medium jalapenos, chopped (seed them if you like things less spicy)
2 4oz cans chopped roasted green chiles
1 1/2 t dried oregano
1 1/2 t ground cumin
1/4 t ground cloves
1/2 t chili powder (I use ancho chili powder)
1/2 c chicken stock
1 or 2 cans cream style corn
cilantro (for garnish)

*place all ingredients (except creamed corn and cilantro) in 6 quart crockpot
*cook on low for 4-6 hours
*remove chicken from crockpot, shred with two forks and return to crockpot
*add creamed corn until desired thickness is reached (you can also use the creamed corn to cut the heat if it's too spicy for your taste)
*cook on low an additional 15 minutes or until corn is heated through
*serve with cilantro on top