White Chicken Chili
Kathleen Ross
Perfect for a cold evening! Very easy to make as it’s all done in a slow cooker!
ingredients
- 1 cup low sodium chicken broth
- 1 cup chopped onion
- 2 tablespoons all-purpose
- flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon hot sauce
- 1/8 teaspoon ground black
- pepper
- 1 pound skinless, boneless
- chicken breast, cut into
- bite-sized pieces
- 3 (19oz) cans cannellini
- beans, rinsed & drained
- 1 (15.5 oz) can low salt whole
- kernel corn, drained
- 1 (4.5 oz) can chopped green
- chiles
- 2 garlic cloves, minced
- 6 tablespoons preshredded
- reduced fat Mexican blend
- Monterey Jack, or cheddar
- cheese
- 6 tablespoons reduced-fat
- sour cream
- 2 tablespoons chopped cilantro
- baked tortilla chips
- (optional)
directions
- 1
1. Combine first 13 ingredients in a slow cooker. Cover and cook on HIGH for 1 hour, reduce heat to LOW and cook 4 hours.
- 2
2. Ladle 1 cup chili into each of 6 soup bowls. Top each serving with 1 tablespoon cheese, 1 tablespoon sour cream, and 1 teaspoon cilantro. Garnish with tortilla chips, if desired.
Source: TasteBook
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