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Soups -
Creamy White Chicken Chili
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| INGREDIENTS |
- 1 pound chicken breast, boneless
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2 (14.5) oz. cans Great Northern Beans, rinsed and drained
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2 cups low-sodium chicken broth
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1 large yellow onion
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1 (8 oz.) can mild diced green chilies
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1 (15 oz.) can petite diced tomatoes, drained
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1 (15 oz.) can cream-style corn
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1 to 2 jalapenos, seeded and minced
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4 cloves minced garlic
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1 tbsp. chicken bouillon
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2 tsps. ground cumin
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1 tbsp. chili powder
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1 tbsp. ancho chili powder
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1 tbsp. salt
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½ tsp. smoked paprika
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½ tsp. dried oregano Blender Ingredients:
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1 (14.5 oz.) can Great Northern Beans, rinsed and drained
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2 tbsps. cornstarch
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1 (4 oz.) pkg. cream cheese, softened
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½ cup loosely packed cilantro
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½ cup soup broth, removed from slow cooker after cooked
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| INSTRUCTIONS |
| Lightly spray slow cooker with nonstick spray. Add chicken in an even layer across the bottom, followed by all remaining ingredients. Stir the top ingredients to combine. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender enough to shred. Remove chicken to a cutting board, shred with a fork, and return to slow cooker. Turn slow cooker to high if it has been on low. Add all blender ingredients to blender, including the soup broth scooped from slow cooker. Blend until smooth. Pour puree back into slow cooker and stir. Cook on high for 30 minutes. Season soup with salt, pepper, and hot sauce to taste. Top with desired toppings and enjoy! |
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