Advertising
Advertising
There are such a lot of sorts of chili available, however, this creamy white chicken chili will soon be your favorite! In fact, many readers have written in to say this chili gained 1st region of their chili contests! Just sell off the entirety to your sluggish cooker and permit it to do the hard be just right for you!
INGREDIENTS
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced-fat cream cheese softened
1/4 cup half and half
TOPPINGS:
sliced jalapenos
sliced avocados
a dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey Jack or Mexican cheese
INSTRUCTIONS
Add chicken breasts to the bottom of the slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to a large mixing bowl, shred, then return to slow cooker.
Add cream cheese and a half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
INGREDIENTS
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced-fat cream cheese softened
1/4 cup half and half
TOPPINGS:
sliced jalapenos
sliced avocados
a dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey Jack or Mexican cheese
INSTRUCTIONS
Add chicken breasts to the bottom of the slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to a large mixing bowl, shred, then return to slow cooker.
Add cream cheese and a half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
Advertising