The Best White Chicken Chili
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 1/2 pounds boneless, skinless chicken thighs – I prefer using the darker thighs because they have a little more fat = more taste
7 cups chicken stock (I use homemade chicken stock)
1 leek, sliced thinly
4 BellaFina peppers, diced (optional)
3 cloves garlic, diced
1 cup fresh corn kernels
1 14.5 oz can of cannellini beans, rinsed and drained
salt & pepper to taste
2 tbsp chopped fresh cilantro
Add the whole chicken thighs, chicken stock, leeks, peppers, and garlic to a slow cooker. Cook on low 6 hours, until chicken is pull-apart tender.
Take JUST the chicken thighs out of the slow cooker. I use a slotted spoon to remove the thighs and put them in a shallow bowl. Using two forks, pull the chicken apart so it is all shredded, then add it back to the slow cooker.
Add the cannellini beans, corn, salt & pepper, and cilantro to the slow cooker. Cook on low an additional 30-60 minutes and serve.
Can garnish with lime zest and cilantro leaves. A dollop of sour cream would be pretty delicious, too.