Ingredients: |
Ingredients: 1 rotisserie chicken, shredded
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium) (I use a full box of chicken broth)
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 (I use regular cream cheese)
1/4 cup half and half (I use almost a cup)
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
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Directions: |
Directions:Put everything in the crock pot except the half and half and cream cheese. Cook on high for 3 hours then add the half and half and cream cheese. Then cook another 30 minutes to an hour. Stir well and serve with desired toppings. The original recipe calls for 1 lb. boneless, skinless chicken breasts. Add chicken breasts to bottom of 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 large mixing bowl, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened. |
This recipe for White Chicken Chili is from