Health & Wellness, Recipes

White Chicken Chili Recipe from our Autumn Look Book!

Find an Instructional Video with Casey Hansen Here:

https://youtu.be/83QpquBxu60

 

Be sure to check out Casey Hansen’s book “Simple Cooking with Essential Oils” at Oil Life.com!

White Chicken Chili

Ingredients:

1 1⁄2-3 Pounds Chicken Breasts 4 Cups (32 ounces) Chicken Stock 2 Cans White Beans- any type will work 1 7oz cans Diced Green Chiles 3 Cloves Garlic, Minced 1 Medium Yellow Onion, Finely Diced 1/2 Teaspoon Kosher Salt 1/4 Teaspoon Cayenne Pepper 1-2 Drops Cumin Essential Oil* 1-2 Drops Marjoram Essential Oil* 1/4 Cup Chopped Fresh Cilantro 

Toppings: Fresh Lime Wedges, Diced Jalapeno, Avocado Slices, Shredded Cheese, Crushed Tortilla Chips, Salsa, and Sour Cream or Plain Greek Yogurt. Oil Tip: Lime Oil can be added to the Sour Cream and Greek Yogurt for an amazing flavor boost. 

Directions: 

Crock Pot- Place chicken in the bottom of crock pot. Top with white beans, green chiles, garlic, onion, salt, and cayenne. Add the essential oils to the chicken stock, stir to combine and pour into crock pot. The liquid should cover everything-add a small amount of water if needed. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is fully cooked. Remove the chicken breasts to a plate and continue to cook beans. Once the chicken is cool enough to handle, shred and set aside. 

When the beans are soft carefully puree or blend a portion of the chili to thicken it. I do leave some of the beans whole for different textures. Stir in the shredded chicken and fresh cilantro. Warm shredded chicken for a few minutes. Scoop into bowls add toppings and enjoy! 

Instapot or Powerpot 

Select Soup setting and start to heat pot. Add garlic and onion and sauté for a couple minutes until translucent. They may need a tiny bit of the chicken stock. 

Cube chicken it to small pieces and add to onions, lightly browned. 

Drop oils into stock and combine well. Add all remaining ingredients to pot except the cilantro. Close valve and set to Soup and 4 minutes. 

When done let natural release. Purée or blend about half of the Chili. I do like to leave some beans and chicken chunks whole for texture. Too with fresh chopped cilantro, other topping and serve. 

Leftover chili freezes well too. 

You can also use your leftover Thanksgiving Turkey in this chili. Just swap shredded Turkey for Chicken. 

Casey Hansen 435-265-2769 rocknitwithoils@yahoo.com 

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