White Chicken Chili
This is a good recipe that can be spiced up or down depending on who you are making this for."I loved this recipe, it was simple! I did add a little bit more on the spices and no tobasco, as my kids do not like spicy. However, I did add a container of that new Philadelphia Cooking Creme in Savory Garlic to the chili to make it a little creamier! it was delish, thanks! " - mamadear
Yield: 12 Ready in 7 hours
176 people trying soon
Verified by stevemur
|4 eachchicken breast without skin|
|1 cupOnions; chopped|
|2 clovesgarlic; finely chopped|
|3 cupsChicken broth|
|1 teaspoonGround cumin|
|1/4 teaspoonTabasco sauce|
|4 15-oz cansgreat northern beans, canned; drained, rinsed|
|1 12-oz cancorn; (up to15 oz.) drained|
|2 Tbsp.fresh cilantro; chopped, optional|
White Chicken Chili Preparation
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add chicken. Stir in beans, corn, and cilantro, if using. Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender. Remove chicken; chop or shred chicken. Return chicken to crockpot. Cover and cook on low 30 minutes or until thoroughly heated.
Per Serving (excluding unknown items): 209 Calories; 2g Fat (7.9% calories from fat); 26g Protein; 21g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 337mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fat.
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