White Chicken Chili ~with a twist~
Total Cook Time: 4 hours in crock pot on high
(or up to 8 hours on low)
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- 2 large chicken breasts
- 2 cans of great northern beans
- 1 small can of chopped green chilis
- 2 cups of frozen corn
- 1 freshly diced jalapeño with the seeds
- 1 freshly diced Serano pepper (skip this if you don’t like spice!)
- 1 packet of taco seasoning
- 2 cups of salsa verde
- 2 cups of water
- Garlic powder, onion powder, chili powder and pepper to taste
Optional
- freshly shredded Monterey Jack cheese or sharp cheddar cheese
- Cilantro
- Chopped green onions
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- This is a crockpot recipe so you basically just dump all the ingredients in but here’s my little healthy hack to make the soup creamy without adding cream cheese… drain and rinse one can of beans and blend them with a splash of water. This paste with melt into the soup and thicken it.
- Cook on high for 4 hours (or low for 8 if you have the time) then remove chicken breasts and shred them in a bowl before adding back to the crock pot
- Top with your garnishes! Enjoy!
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HOT HONEY CORN BREAD MUFFINS!!!
