Saturday, October 13, 2012

Crock Pot White Chili

A gem from . It really turns into a soup with beans, and less of a white chili, but it is still majorly delicious. Instead of cubing the chicken, my mother in law and I added the chicken in, bones and all. When the chicken was cooked we removed the bones and added the shredded chicken. It is also very good if you add some shredded cheese over the soup before you serve it (this is optional of course)

4 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 medium onion
1 red bell pepper
1 yellow bell pepper
2 15.5 oz cans northern beans (drained) (we used 1 can of northern beans and one can of black beans)
16 oz chicken stock
16 oz corn frozen or canned
2 TBS olive oil
1 tsp mexican or southwest seasoning (I used taco seasoning)
1 tsp cumin
1 tsp black pepper ground
2 TBS chili powder

  1. Cut chicken into cubes and place in bowl.
  2. Coat with olive oil and mexican/SW seasoning.
  3. Place in bottom of crock pot.
  4. Dice vegetables and place on top of chicken, layer corn then beans.
  5. Cover with chicken stock and add remaining seasonings.
  6. Cook on low for 4 hrs.

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