I found two great white chicken chili recipes on line... one made on the
stovetop, one made in the
crockpot. The two recipes looked quite similar, and so I combined them and made a scrumptious soup in the crock pot tonight!
White Chicken and Bean Chili -- From
Darcy and
Katie1-2 large chicken breasts1/2 C water or chicken broth1 tsp. minced onion1 tsp. garlic powder (or 2 garlic cloves, minced)4 oz. can green chilies4 C chicken broth1-2 cans of Great Northern Beans, drained and rinsed1-3 tsp. cumin (or chili seasoning)1/8 tsp. crushed red pepper flakes (I omitted, but used a dash of cayenne pepper)salt and pepper to taste1 C frozen corndash parsleyToppings:shredded colby-jack cheesesour creamlime wedgestortilla chipsPlace chicken breast, water/broth, onion, and garlic in the crockpot (I took my chicken directly from the freezer and into the crockpot). Cook on high for 3-4 hours, or low for 5-6 hours. Remove chicken from crockpot and scoop out any visible fat from cooking. Take two forks and tear apart the chicken on a cutting board. Place shredded chicken back in the crock pot. Add the remaining broth, chilies, beans and spices and cook on low for 1-2 more hours. Add corn approximately 30 minutes before serving. Enjoy with your chosen toppings!Note: You can drain the broth and serve the bean/chicken mix over tortillas with salsa, sour cream and cheese.
