Tuesday, November 29, 2011

White Chicken Chili

Last weekend white chicken chili was our Sunday Soup Supper.  This is a slow cooker recipe, so with a little planning ahead, you will have a delicious meal waiting for you when you get home at the end of the day.  The recipe starts with cooked chicken and chicken stock.  If you really plan ahead, you can make your own chicken stock, and have the chicken ready for the soup at the same time.  Click here for directions on how to make your own chicken stock.

White Chicken Chili

1 whole chicken, cooked and diced
1 whole onion, diced
2 cloves of garlic, minced
2 cans white beans, rinsed and drained
2 cans diced green chilis
2 c. frozen corn, thawed and drained
6 c. chicken stock
2 1/2 t. ground cumin
2 t. chili powder
salt and pepper to taste
2 c. shredded cheddar cheese
1/2 c. finely crushed tortilla chips

1. Put all ingredients, except for the cheese and tortilla chips into your slow cooker.  Cook on low for 6-8 hours. (Or like I do for most slow cooker recipes, until I get home from work.)
2. During the last 30 minutes, stir in the cheese and crushed tortilla chips and heat until the cheese is melted and the soup has thickened.
3. Serve with your choice of guacamole, sour cream, salsa, cheese, and chips.


1 comment:

  1. Sounds yummy! I think I'll make this one for dinner one night this week!