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Sunday, June 9, 2013

Cheesy White Chicken Chili

I've never made this before, but it turned out good. It's a nice change from your traditional chili. Husband ate a large bowl and went back for seconds. The next morning he polished off the leftovers!

Cheesy White Chicken Chili

2 medium-large boneless, skinless chicken breast cut into 1-2" chunks
3/4 large sweet onion, chopped
2 cloves garlic, minced
1 can white corn, drained and rinsed
2 15oz. cans white beans, drained and rinsed (I used cannellini beans)
2 4 oz. cans diced green chiles
1 can cream of chicken soup
14 oz. low-sodium chicken broth
1 packet taco seasoning
chili powder

Don't forget your favorite toppings! mine included: green onions, shredded cheese and sour cream. Oh! And tortilla chips!


 Cut up the chicken and put it in the bottom of the crockpot and turn the crock to low.

Next, add the corn, beans, onion and garlic over the chicken.

Combine the remaining ingredients in a medium bowl and mix well. Pour this mixture over everything.

Cook on low for 8-10 hours. About 8 hours in, pull the chicken out and cut up or shred. Return it to the crockpot and let it continue to cook. Serve with your favorite toppings and enjoy!!

Notes: This was very good. You could probably use a little less chicken broth if you like it thicker.

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