Logan's White Chicken Chili

This recipe can be modified to use up any veggies you have too many of, and is great for the start of fall! It's guaranteed to warm you up and make the house smell great as it cooks!

- 16 oz navy beans, uncooked

- 2 lb. boneless, skinless chicken breasts or thighs

- 1 pack fajita mix*

- 1/2 c tequila

- 1/3 c olive oil

- Vegetables, chopped, enough to fill half a crockpot**

- 4 cloves garlic

- 1 qt chicken broth

- 2 packs white chicken chili seasoning***

- 1/4 c cilantro, chopped

- 1 box elbow macaroni

- Shredded cheese, as desired

- Sour cream, as desired

*For a homemade fajita mix: combine 2 Tbsp chili powder, 1 Tbsp salt, 1 Tbsp paprika, 1 Tbsp sugar, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/2 tsp cumin

**Recommended: 1 large onion, 1 flying saucer squash, 4 poblano or bell peppers, 3 small jalapeños, 3 red tomatoes, 2 green tomatoes

***For a homemade seasoning mix (makes 1 packet): 2 tsp garlic powder, 1/4 tsp ground red pepper, 2 tsp cumin, 1 tsp oregano, 1 tsp coriander

1. Heat 6 - 8 cups of water in a large saucepan over medium heat. Add the navy beans. Bring the water dangerously close to a boil, then remove from heat. Let sit for one hour. Drain the water. Add another 6 - 8 cups of water to the beans and bring to a boil. Let simmer until beans are of desired consistency, roughly 1  - 1 1/2 hours. Drain the beans, keeping the water. Set aside. 

2. Preheat the oven to broil. 

3. In a large bowl, mix the fajita mix, tequila, and oil. Add the chicken, coating each side. Let marinate at room temperature for at least 20 minutes. Broil for 5 minutes per side, until the center of the chicken is cooked. Set aside. 

4. Oil the bottom of a crockpot. Add the onions and squash, and any other veggies that need a similar amount of time to cook. Cook on high until translucent, roughly 20 minutes. Add the garlic and remaining vegetables, 1 packet of seasoning, and 1 pint of broth. Cook on low for 2 hours.

5. Add the cooked beans and their water. Add remaining broth as necessary. Add the other pack of seasoning and cilantro. Mix well. Cook on low for 2 - 4 hours. 

6. Cook the pasta. Serve the macaroni in individual bowls, topped with chicken, then a layer of cheese. Spoon the chili on top and add another layer of cheese. Garnish with sour cream as desired. Serve hot.