White Chicken Chili

It’s been slightly cool here lately…perfect soup and chili weather! I made White Chicken Chili yesterday in the Crock Pot. It’s super easy and delicious! I got the recipe at a women’s fellowship at church a few years ago and it has become a fall/winter regular in our house!

Crock Pot White Chicken Chili

(Originally from recipezaar.com)

1 1/4 lbs boneless skinless chicken

2 (15 oz) cans great northern beans 

1 (15 oz) can white corn

1 envelope (or 1/4 cup) taco seasoning

1 (4 1/2 oz) can chopped green chiles–I half this because I’m a wimp 🙂

1 (10 3/4 oz) can condensed cream of chicken soup

1 (14 oz) can chicken broth

Toppings:

Sour cream

Chopped green onions

Monterrey Jack cheese

Place chicken in slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in Crock Pot. Cover and cook on low for 8-10 hours. Before serving, stir gently to break up chicken. Serve topped with green onions, cheese, and a dollop of sour cream. 

Notes–Before serving, you can also just add 1/2 cup sour cream to Crock Pot if you want to skip putting on a dollop for each person. Also, I usually cook mine on high for 4-6 hours, or until chicken is done and falling apart. I used just under a pound of chicken tenderloins in mine yesterday, so it was closer to 4 hours because the chicken was on the thinner side. 

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