Well, the weathermen were right. We did end up getting about 4 inches of snow yesterday. However, the snow was not enough to cancel school outright today, but we did get delayed 2 hours. This delay turned out to be a good thing, as it allowed me to throw dinner together in the slow cooker. I’d been thinking about making a version of Ruby Tuesday’s chicken chili, because it is pretty damned delicious. Yes, I am one of those cooks that goes out to eat, tries something on the menu, and then tries to figure out what the ingredients are so that I can replicate it at home. I think I came fairly close with this one, minus the onions of course.
Here’s how I did it. You will need:
- 2 pounds boneless, skinless chicken thighs
- 3 cans navy beans, drained and rinsed (I rinse canned beans to remove a bit of the salt)
- 1 can navy beans, pureed
- 1 4 oz. can diced hot green chiles (I used Hatch brand)
- 1 can diced tomatoes, drained
- 1 carton (32 oz.) chicken stock
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 2 teaspoons white pepper
- 1 tablespoon ancho chile powder
- 2 teaspoons Mexican oregano
- 3 teaspoons ground cumin
For garnish: Monterrey Jack or Chihuahua cheese would be good. Tortilla chips and sour cream (if that’s your thing) would also be tasty.
In a 5 or 6 quart slow cooker, place the chicken, beans, tomatoes, stock and spices. Stir to combine. If you need to add a little water, do it now. Set the slow cooker to cook on low for 10 hours (I did, because I knew I’d be gone at work during the day). During the last hour of cooking, add the bean puree to thicken the soup up a bit. Serve with cheese garnish.
This recipe made 8 1 3/4-cup servings. We each ate a bowl and had a small quesadilla, and were quite full afterward. Needless to say we had leftovers!
To add more depth of flavor, you really need to add 1 medium onion, diced. I also think a can of hot Rotel tomatoes would boost the spicy factor here. Next time I am planning on adding crushed red pepper flakes to increase the heat.