Crockpot White Chicken Chili |
| Name: |
Joanne Ludos |
| Base: |
Ft. Carson |
| Recipe: |
3 Boneless Skinless Chicken Breast Halves cut into bite sized pieces
1 small/medium onion (diced)
1 clove garlic (diced)
1 tablespoon olive oil
1 can chicken broth (see note below)
1 teaspoon cumin
1 can corn (drained)
2 cans Great Northern Beans (drain & rinse them)
2 4 oz. cans diced green chilies
Salt & Pepper to taste (a few shakes should do it!)
In a pan, saute the chicken, onion & garlic in the olive oil until the onions are tender.
Mix all remaining ingredients in the crock pot and then add the chicken mixture to the crock pot as well. Stir well and cook on LOW for 7-8 hours.
NOTE: For a thicker chili, use 1/2 can of chicken broth and add a 1/4-1/2 tsp. of chicken bouillon to enhance the flavor.
Also, you can mash 1/2 can of the beans and then add to the crock pot to thicken the chili as well. |
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