Monday, November 28, 2011

White Chicken Chili

This is a simple white chicken chili that can easily be doubled! I doubled the batch the other night and I got 3 separate meals for our family...we ate the chili that night and I froze two more batches for future meals!

White Chicken Chili

1 onion, chopped
3 cloves of garlic, crushed
1 (4 oz) can chopped green chilies
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper (more if you like it really spicy)
1 (14.5 oz) chicken broth
1 can cream of chicken soup
3 chicken breasts (no need to thaw or cook, toss them in frozen)
3 (15 oz) cans white beans
shredded cheese

Place all ingredients in a 4-5 qt crockpot. (Use a 6 qt if you are doubling the recipe)

Cook on low for 7-8 hours. Remove chicken and shred with two forks.

Serve with cheese.


NOTE: You can puree one can of beans before cooking to make the chili thicker.

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