Slow Cooker White Chicken Chili
Description
Cooler weather calls for warm, delicious, comforting and satisfying recipes. This creamy soup only takes 5 minutes to prepare and then the slow cooker does the work. It's not a spicy soup, so if wanting it spicier, use a medium to hot salsa.
Ingredients
2 lb. boneless, skinless chicken breast from about 4 pieces
15 oz. chicken broth/stock
1 t. kosher or sea salt
1 t. chili powder
60 oz. beans, rinsed and drained (Great Northern, white kidney, light red kidney or pinto beans)
15 oz. white corn
1 c. salsa verde
1 c. chunky salsa
salt, to taste
white pepper, to taste
3/4 c. sour cream or cream cheese
Optional Toppings: Tortilla chips, sour cream, Greek yogurt, avocado slices, guacamole, shredded Cotija, Monterey Jack or Pepper Jack cheese, cilantro, Fritos scoops, freshly squeezed lime juice
Directions
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Place a slow cooker liner in the crock of the slow cooker for easy clean up.
Combine chicken and chicken broth/stock in the bottom of the prepared slow cooker. Top chicken with the salt and chili powder. Add beans, corn, salsa verde and salsa; cook on High for 3-4 hours, or on Low for 5-6 hours.
Transfer the chicken to a cutting board; shred with 2 forks; place chicken back into the slow cooker; add the sour cream. Cook an additional 30 minutes. Season with salt and white pepper, to taste.
Serve, topped with your favorite toppings.
8 servings.