Wednesday, August 29, 2012

White chicken chili

The slow cooker needed a sprucing! We were ready for a crockpot dinner.
Goggling revealed this recipe.

Here's what went into it:
For chili:
1 1/2 lbs chicken breast- cut into 2″ chunks
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 cup onion- chopped (sweet/Vidalia)
5 cloves garlic finely chopped
1 package taco seasoning
1 cup of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth
For Toppings:
1/2 cup sour cream
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese
Corn tortilla chips

Here's how it came to our table:
Place cut up chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients- garlic, seasoning, chilies, soup and broth and pour over the top. Cover and cook on low in the Crock Pot for 8 hrs. Turn on high for 1 hr.
Before serving use a potato masher to bring to thick consistency.
Add shredded cheese, a dollop of sour cream, a splash of lime juice and cilantro. Serve with chips.

We all loved it! But went down in 'G' s books as an all time favorite!
Will you try this in your kitchen?

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  1. This is one of our favourites in our home! Instead of cubing the chicken though, we leave it whole and at about 5 hrs we use a potato masher to shred it. It give it a nice thick, stew like consistency. SO yummy!

  2. Lauren! That is an idea! Will try it the next time. We do this often in our kitchen! Bon appetite.