Slow Cooker White Chili
with green salsa / corn / poblano peppers / toasted tortilla strips
We have several versions of chili in the Cook Smarts archives, but this is our first white chili. A blend of spices and the addition of green salsa give this chili a flavor that is different than traditional tomato-based versions.
Smarts: White chili is often less thick than its tomato-based counterpart. To help thicken the chili, we add concentrated cream of potato soup and some cornmeal, but feel free to skip either one these if you'd prefer (the result will be more like soup than chili).
- Peppers, poblano - 2, chopped
- Sweet potatoes - 1 lb, peeled and cubed
- Garlic - 3 cloves, chopped
- Jalapenos (opt) - 1, diced
- Cumin, ground - 1 tsp
- Oregano, dried - 1 tsp
- Chili powder - 1 tsp
- Salt - 1/2 tsp
- Tortillas, taco-sized corn or flour - 3, sliced into thin strips
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Beans, pinto (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Corn, frozen or canned - 1 1/2 cups
- Stock, any type - 2 1/2 cups
- Green salsa / Salsa verde - 1/3 cup (mild, medium or hot; depending on your spice preference)
- Cream of potato soup (10 oz / 283 g) - 1 can (optional)
- Cornmeal - 3 Tbsp
- Limes - 1, wedges
- Avocados - 1, chopped
- Cilantro - 2 Tbsp, chopped
- Cheese, shredded Mexican blend - 2 oz
- Sour cream - for serving
- Poblanos / Sweet potatoes / Garlic / Jalapenos - Prep as directed. Remove seeds from jalapenos if you prefer a less spicy chili. Store poblanos and sweet potatoes in one container. Combine garlic and jalapenos in another container. (Can be done up to 5 days ahead)
- Make spice mix - Combine garlic and jalapenos with cumin, oregano, chili powder and salt. (Can be done up to 5 days ahead)
- Bake tortilla strips - Heat oven to 425F / 218C. Slice tortillas into thin strips, ~3” / 7.6cm. Toss with some oil and spread on a sheet pan. Season with some salt and black pepper. Bake, shaking the pan halfway through, until tortillas are crisp, 8 to 10 minutes. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
- Slow cook chili - Heat oil in a skillet over medium-high heat. Add poblano peppers and saute until tender, 3 to 4 minutes. Add spice mix and saute for 1 minute more. In the bowl of a slow cooker, combine poblanos / spices, sweet potatoes, beans, corn (drain if using canned), stock, cream of potato soup, salsa and cornmeal. Cook on low for 7 to 8 hours or high for 3 to 4 to let the flavors come together.
- Limes / Avocados / Cilantro - Prep as directed.
- When chili is finished, taste and season with some salt and pepper. You can add some hot sauce if you’d like. (Note: If you would like the base of the chili to be thicker / creamier, you can blend a small amount of it with an immersion blender.)
- Set out toppings - tortilla strips, lime wedges, avocados, cilantro, cheese and sour cream.
- Ladle chili into bowls and let everyone finish their bowls with toppings. Enjoy!
This is very easy to make and my son loves to have it in a thermos for school lunch. It takes no more than 15 minutes to load crock pot and it's so tasty with the salsa verde and cornmeal added.0 Helpful
Super easy! It felt like a corn chowder not a chili but doesn't matter what I call it, I really liked it!!0 Helpful
We’ve been making lots of chilis lately and this was a nice alternative.0 Helpful
Didn't bother with the tortillas or the cilantro. This was delicious. The three of us loved it the first time and the leftovers were just as good. I made cornbread on the side.0 Helpful
Delicious!! Was a favorite at the neighborhood Halloween party. The crispy tortilla strips were a nice touch.0 Helpful
used ground turkey instead of chicken0 Helpful