I found this recipe for White Chicken Chili on Runner’s World (they really do have good recipes) but I ended up using it as a framework to make chicken and bean soup.
Since I am avoiding buying groceries (sort of on a whim without planning 2 wks worth of meals), I had to make substitutions. I changed the spices a lot and didn’t have any white beans to use.
I started with 6 oz of Vaquero beans and cooked them in enough water to cover them. I knew from experience they would turn everything a purple color if they all cooked together.
I cut up a large chicken breast and chopped garlic. I heated a little olive oil into a pan and sauteed the chicken, garlic, and a dozen pearl onions.
The chicken and vegetables got added to the crockpot with about 3 cups of chicken stock. I threw in 1/4 tsp ground cumin, 1/2 tsp red pepper flakes, 1/4 tsp chili powder, 1/4 tsp cinnamon, 1/2 tsp salt and pepper. (I did add a little salt to each bowl to finish before eating.) I cooked them on low for a few hrs.
I checked the beans and stopped them after they softened-maybe an hr.
I drained and rinsed the beans well. I know they lost some of their starches but I could not face purple chunks of chicken. I let them all simmer together in the crockpot.
After another hr, everything was done and I couldn’t wait any longer.
It was delicious although had I been willing to run out for a jalapeno, it would have been even better.