Our Sunday supper this week was this chili. We haven’t experimented with white chili much around here, but this was pretty tasty and will be something I make again. We fished a few pieces of the chicken out for part of the kids dinner and then Mike and I both had a bowl after the kiddos were all in bed. It’s not very spicy (if you like spice, I’d add Tabasco) but was filling with just a hint of Mexican flavor. Bo really liked the chicken and it did have a good flavor and texture.
Crock Pot White Chicken Chili
- 3 large chicken breasts
- 2 – 15 oz. cans great northern benas
- 1 – 15 oz can white corn
- 1 package taco seasoning
- 1 – 4 oz can green chilies
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1/2 cup sour cream
- chopped green onions (optional)
- Monterey jack cheese shredded (optional)
In a large slow cooker, combine all ingredients except the sour cream, green onions, and shredded cheese. Chicken can be placed in the crock pot frozen. Cover and cook on low for 8 to 10 hours. Before serving, gently break up the chicken and stir in the sour cream. Serve topped with green onions and cheese.