CROCKTOBER: White Chicken Chili Recipe


3 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic
1 diced Anaheim Pepper (or 1, 4 oz can green chilies)
2 cups sliced zucchini
3/4 cup diced green bell pepper
3 cups cooked shredded chicken breast
Three 15 ounce cans white or great northern beans
64 ounces chicken broth
1 ounce package Ranch seasoning mix
3 limes, juiced
1/4 cup ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh chopped cilantro
1 avocado, diced


Heat oil in a large dutch oven over medium heat. Saute onions and garlic until softened, about 5 minutes. Stir in Anaheim peppers, zucchini, green bell peppers, chicken and beans. Saute for 10 minutes, stirring often. Transfer to a large crock pot over high heat. Add broth, Ranch seasoning, lime juice, cumin, garlic salt, salt, pepper. Close lid and let cook for 2 hours on high. Reduce heat to low. Right before serving stir in cilantro and top each individual bowl with diced avocado. Submitted by Marlys Shomber-Jones of Parsons, Kansas.