Sunday, January 5, 2014
This is a recipe adapted from a Betty Crocker Slow Cooker Recipes Cookbook. Works well with either frozen (which I used), or fresh boneless chicken breast. Also easily adapted to stovetop preparation.
We loved this soup. Although it's not quite as rich and creamy as a previous post (Creamy White Chicken Chili - link is HERE), it has the same "comfort" level.
The difference is how much TIME and effort it took to make it (AND this chili has corn - which is a nice addition) I would say this is the "speedy" version of the same great soup. It took so little time to throw together, I really didn't think it would be a success. I love surprises.
Recipe source: food.com
Crock Pot White Chicken Chili
1-1/4 lbs boneless, skinless chicken (breasts, or use tenders)
2 15-oz cans Great Northern Beans (or substitute Navy Beans)
1 15-oz can white corn (or Hominy)
1-1/4 oz envelope Taco Seasoning Mix (I used about 2 Tbs from a bulk container)
1 4-1/2 oz can chopped green chilies
1 can condensed cream of chicken soup (undiluted)
1 14-oz can chicken broth
1/2 cup sour cream
Chopped green onions - for garnish
Monterey Jack cheese (shredded) - garnish
Place chicken in the bottom of a 4-quart slow cooker.
Top with beans and corn (I drained & rinsed the beans, but added corn with the liquid)
In a bowl - combine taco seasoning mix with chiles, soup, and chicken broth. Stir until smooth. Then pour over the top of ingredients in the crock pot.
Cover and cook on low for 8-10 hours.
Before serving, remove chicken breast and dice (or leave in crock pot and shred with a fork).
Stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.