White Bean Chicken Chili (Crock-pot)

DSC_7391
I know we all have had one of those days where we are on the go from the second we leave the house for work to the second we get back home. Exhausted and hungry you walk in the door only to realize you now have to make dinner and don’t have an ounce of energy left so you reach for one of those frozen, store bought pizzas full of preservatives and fillers. Wouldn’t it be great if you could just have a nice hot bowl of home made chili? This is where my White Bean Chicken Chili comes in to play. Everything gets dumped into a crock-pot and cooked on low for 8-10 hours. You can prepare it the night before, turn it on as you’re leaving for work, and when you get home it’s ready to enjoy. Sounds perfect to me!
DSC_7394
DSC_7392
DSC_7397
It’s also great for when you have company over. I put the White Bean Chicken Chili on first thing in the morning, then went about my day cleaning, showering, racking the leaves, doing laundry and when my guests arrived the chili was ready. I also made some quick and easy corn bread to serve along with it.
 

This recipe has been adapted by me- I found numerous White Bean Chicken Chili recipes and took bits and pieces from each one to create my own. Hope you enjoy!

tiffanysig
FOLLOW ME! 
TWITTER | BLOGLOVIN' | FACEBOOK

White Bean Chicken Chili (click to print)

INGREDIENTS:
1 ½ lbs uncooked chicken breast
2 – 15oz cans of white beans (drained and rinsed)
1 – 15oz can white corn (drained and rinsed)
1 – 14oz can diced tomatoes (drained and lightly rinsed)
½ onion finely chopped
1 envelope of McCormick White Bean Chili mix (or 1 Tbsp Chili powder, 1 tsp Cumin, 1 tsp dried oregano)
1 or 2 – 4oz can green chilies (add depending on preferred spice level)
1 can cream of chicken soup (or ½ cup sour cream)
2 cups chicken broth

DIRECTIONS:
Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.
Top your chicken with the onions, beans, corn, and tomatoes
In a bowl combine White Bean Chili mix (or spices) with green chilies, cream of chicken soup, and broth. I used a whisk to help break up the creamy soup.
Once mixed together well add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom.
Cover and cook on LOW for 8-10 hours
Before serving the chili use a potato masher (or forks) to break up and shred the cooked chicken. This will help to thicken up the chili also.
Serve into dishes and top with grated cheese, sour cream, cilantro or tortilla chips.

0 comments:

Share your thoughts with me! I love hearing from my readers! beijos-Tiffany