White Chicken Chili
- Prep Time: 15 min
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
- Category: dinner, main course
- Method: crockpot
- Cuisine: chili
Ingredients
1 Rotisserie Chicken (about 2 cups shredded)
2 1/2 Cups Chicken Broth
3 Cans Great Northern Beans (drained)
1 Can Mild Diced Tomatoes and Green Chilies
1 Small Can Mild Chopped Green Chiles
1 Can Sweet Corn (drained)
1 Cup Chopped Yellow Onion
1 Tbsp. Minced Garlic
2 Tbsp. Olive Oil
1 Tbsp. Butter
1 Tbsp. Granulated Chicken Bouillon
1 1/2 Tbsp. Chili Powder
1 Tsp. Red Pepper Flakes
1 Tsp. Salt
1 Tsp. Pepper
1 Cup Sour Cream
1 Cup Shredded Monterey Jack Cheese
Toppings:
Monterey Jack Cheese, Sour Cream, Crispy Onions, Tortilla Chips and chopped Cilantro.
Instructions
In a crockpot, add in shredded chicken, chicken broth, 2 cans of whole drained beans, 1 can of drained beans mashed with a fork (to thicken the chili), 1 can Diced Tomatoes and green chilies, 1 can green chiles, 1 can drained sweet corn, and sour cream.
In a skillet on medium heat, add olive oil and butter. When the butter is melted, add the onions and sauté 3 to 4 minutes, then add the garlic and sauté for 1 more minute.
Add the sautéed onions and garlic into the crockpot. Then add granulated chicken bouillon, red pepper flakes, chili powder, salt and pepper.
Cover and cook on high 3 to 4 hours or on low 5 to 6 hours (add shredded cheese the last 15 minutes of cooking time).
Serve and top with more shredded cheese, sour cream, crispy onions, tortilla chips and garnish with cilantro.
Find it online: https://shotgunred.com/ultimate-chili-secrets/