“White chicken chili is really good and warm,” Carmean said. “It feeds a lot of people.”
Carmean received the original recipe from her client, Betty Parker of Marietta. “I’ve just kind of added to it over the years,” said Carmean, who works as a hairdresser at Styles to Please in Marietta.
Carmean said she was raised on family meals.
“You keep the family close by eating a good meal around the table,” she said.
With active children Carmean knows the challenges of getting a meal on the table.
“As the children have gotten older, I learned to enjoy cooking a lot. I have more time to enjoy it now. When they were younger, it was just about getting food on,” she said.
Carmean often turned to the crockpot when times were hectic.
“(The crockpot) makes it easy. It’s perfect for the mom with active children,” said Carmean, mother of Caleb, 25, Jacob, 21, and Luke, 17. The Kennesaw resident is married to Steve.
The key is McCormick’s white chicken chili seasoning.
“(The seasoning) makes it really flavorful,” Carmean said.
Different ingredients such as cream corn gives the soup a creamy texture. Although Carmean will use rotisserie chicken when she is short of time she said, “When I’m having a big crowd I do the real deal because I think the chicken is more tender and flavorful when you boil it.”
“The kids like (white chicken chili) because it’s warm and full of meat. When you have boys it’s about quantity so I can do big crockpots full too. It’s just warm and like a comfort food thing,” Carmean said.
Carmean recommends serving the chili with salad and rolls. Top with sour cream and shredded cheese if desired.
White chicken Chili
1 chicken, boiled and cut into pieces (Rotisserie chicken will work if time doesn’t permit.)
2pkg McCormick’s White Chicken Chili Mix
2 cans cannellini beans, drained
1 can cream corn
2 small cans mild chilies, drained
4-6 cups of chicken broth
4 chicken bouillon cubes
salt and pepper to taste
Put all ingredients in crockpot and cook on low 6-8 hours.