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This recipe comes from a good friend and faithful blog follower. Every time I would read one of her Facebook posts about having a pot of White Chicken Chili in the crockpot and describing how wonderful it smelled … my mouth would water … so I finally asked her for her recipe and it is so so good! And second day for leftovers … even better!!! I made it exactly as it is written but for a lighter version you could substitute Greek Yogurt for the Sour Cream and Half-n-Half for the Heavy Cream … I’ve done this many times in other recipes and it really doesn’t change the flavor much, if at all!
Valerie's White Chicken Chili
4 - 6 Boneless Skinless Chicken Breasts, cooked & shredded
3 cans Great Northern Beans, drained
2 cans Navy Beans, undrained
2 cans Chicken Broth
1-4 oz can of Diced Chiles
2 tsp Salt
2 tsp Cumin Powder
2 tsp Oregano
1 tsp Pepper
1/4 tsp Ground Red Pepper
1 tsp Onion Powder
1 tsp Garlic
16 oz Sour Cream
8 oz Heavy Whipping Cream
After you cook your chicken mix everything together in slow cooker (or in a pot on the stove). If cooking in a crockpot, put temp on low and let cook all day. Stove top … I let mine cook slowly (simmer) for a couple hours.
Serve with Shredded Cheese, Chopped Green Onions, Sour Cream or Crushed Tortilla Chips.
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