White Chicken chili
Ingredients
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
Directions
1.Place chicken in a 4 quart slow cooker.
2.Top with beans and corn.
3.In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4.Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
Side note- the flavor of this chili was really good! I don't know that I will use the all the chicken broth it calls for because I thought it was a little salty. I would think if you used dry beans instead of canned beans you would want the chicken broth, but otherwise I am going to omit it next time.
*I know I got this recipe off the internet but I can't remember where. If you come across this and its your recipe, let me know and I will link it.
4 comments:
This looks really good! If I wanted to start from dry beans, do you think that it would be necessary to cook them first, or just soak them and let them cook in the crockpot for that long? Thanks in advance--appreciate your recipes!
Whenever I start a crock pot recipe from dry beans, I always soak them. In fact, the night before I will wash and rinse then put them in a large stock pot with plenty of water. Bring the water to a boil and put a lid on it. Turn off the heat and let them sit til morning. In the morning, drain the water and transfer to your cooker. This method has given me the best results with dry beans. Best of luck!
Thanks for posting this recipe--I tried it and posted about it on my blog. The chili was a big hit with my family!
Glad you liked it Marie. Thanks for the repost. My family also LOVED this recipe.
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