Creamy White Chili Recipe
This Creamy White Chili recipe makes 8 servings.
What You Need
1 cup chopped onion
2 cloves garlic, minced
2 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, crushed
2 teaspoons olive oil
4 cooked chicken breasts, skinned, boned and cubed
2 cups chicken broth
1 cup water
1 teaspoon lemon pepper
1 (4-oz.) can diced green chilies, undrained
2 tablespoons lemon juice
2 (15-oz.) cans great northern beans, undrained
2 (9-oz.) packages frozen white corn, thawed
2 cups shredded Monterey Jack cheese
1/2 cup whipping cream
1 cup sour cream
Sliced green onions
What To Do
1. Saute onion, garlic, cumin and oregano in olive oil in large saucepan until onion is tender. Transfer to a 4-quart slow cooker.
2. Cut chicken breasts into half-inch pieces.
3. Add chicken pieces and all remaining ingredients except cheese to crockpot. Cover; cook on low 6-8 hours.
4. Stir in cheese until melted. Serve with tortilla chips and a garnish of chopped green onions.
Source: "From the Farm" by Philip Potempa
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