I am blessed to know Jan. She is a beautiful woman who loves our family so much and she's an amazing cook to boot. (We should know, we eat dinner at her house every other week!) Traditionally, white chicken chili has a cream sauce base, but this one is broth base and this lighter version is so refreshing. All that, and you can cook it in the crock pot. Does it get any better?
Jan's White Chicken Chili
Ingredients:
-3 + cups cooked chicken*
-1 c onion, chopped
-garlic powder to taste
-2 tsp cumin
-1 tsp oregano
-1/2 tsp ground red pepper
-3 15oz cans of white beans (you choose the variety)
-2 4oz cans of chopped green chilies**
-4+ c chicken broth (add to your desired level of thick/thinness)
-2 c shredded monterey jack cheese
1. Put all ingredients, except the cheese, into a crock pot.
2. Cook 7-8 hours on LOW.
3. Serve in bowls topped with cheese. Tortilla chips also make a nice addition!
*I was going to serve this on a Saturday night. So, on Friday afternoon I put 1 package of frozen chicken breasts in the crockpot with a bit of chicken broth and cooked them on HIGH for 5 hours. When they were done, I shredded the chicken, added the remaining ingredients listed above and stuck the whole crockpot in the fridge. Mid-morning the next day, all I had to do was pull the crockpot out of the fridge and turn it on. Several hours later, dinner was served!
**I used only one to cut down on the spice for the younger members of our family.
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