Saturday, January 14, 2012

White Chicken Chili

This is my own original recipe for White Chicken Chili, taken from adapting several recipes and adding my own personal touch.

White Chicken Chili  (Slow Cooker)

3 (15 ounce) cans Great Northern, pinto, or cannellini (white kidney) beans, drained (you can use any combination of the 3)
2  cups chopped chicken
1 large onion, chopped
1 ½  cups chopped red, green, and/or yellow sweet pepper
2 fresh jalapeño peppers, seeded and chopped
1 package white chili seasoning mix
2 tsp. minced garlic
4 cups chicken broth
1 cup sour cream

1. In a 3-1/2- or 4-quart slow cooker, stir together the drained beans, chicken, onion,
sweet pepper, jalapeño pepper, seasoning packet, and garlic. Stir in chicken broth.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to
5 hours.
3. Thirty minutes before serving, stir in sour cream.
4. Serve. If desired, top each serving with shredded cheese and broken tortilla chips

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