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Creamy White Chili Recipe
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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
• Tortilla chips
• 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
Return to Crockpot Chili Recipes index
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