Slow Cooker White Chicken Chili
Recipes Chicken Main Dish Mexican Slow Cooker Soups and stews
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.