November 21, 2010

Slow Cooked White Chicken Chili

What's better than warm, flavorful and hearty soup on a chilly evening?  Warm, flavorful and hearty soup that is made in a slow cooker!  Try this, it's amazing, simple and will warm your soul as much as it warms your tummy.

5 Frozen Chicken Breasts

1 lb. bag Great Northern Beans (soaked overnight, rinsed and drained)
2 cans (15 ounces each) of white corn, undrained
1/2 envelope taco seasoning (put the entire envelope in if you like it more salty)
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion
monterey jack cheese

Place chicken in a 4 quart slow cooker.
Top with beans and corn.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 hours.

Before serving, stir gently to break up chicken, then stir in the sour cream, cook for 30 minutes more.

Serve topped with cilantro, green onions and jack cheese, if desired.


  1. This is a little different than the white chicken chili recipe I use. I think I'll try your version too. It looks/sounds so good right now!

  2. Going on the menu this week. Thanks Heidi!


Thanks for your comment!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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