Food

White Chicken Chili

This Chili is cozy and yummy and oh so extremely easy. I make this with boneless skinless chicken breasts. If you want to make this even easier you could use precooked and shredded chicken, like Roots Chicken. I have made it with roots in the past and it turns out yummy. But when I already have a freezer full of chicken breasts I didn’t want to go and buy another chicken product … you know going to the land of people isn’t always fun.

Now my boys are not big on chili, even white chicken chili. But I freeze this soup in portion sizes to enjoy it for lunches whenever I feel like it. It is very nice on those cold days to have this wonderful flavorful soup on hand. I love how well this chili freezes even with the cheeses in it. When I freeze it, I let it cool completely and then ladle into zip top freezer bags, push the air out and seal. Then lay flat to freeze, then I can stand up like books, so it takes up less space. I freeze a lot of soups (white Chicken Chili, Tomato, Cheesy Corn Chowder, Creamy Wild Rice Soup, and more) and I get to enjoy them whenever, just microwave and enjoy! I made this soup back at Halloween, but it needed a few changes and now it is perfectly delicious.

I tend to serve this with corn bread because I LOVE cornbread and make it whenever I have an excuse. Plus really chili and corn bread seem to go hand in hand.

So to make this crockpot of yumminess pour all of the ingredients up to the cheese into the crockpot and cook on low all day. Once the chicken is cooked pull it out and shred and put the shredded chicken back in the crockpot. A little while before serving add the room temperature cheese and stir until melted.

White Chicken Chili

Ingredients:
1 Can White Beans, drained
4 Cups Chicken Broth
1 TBSP Minced Garlic, heaping
1 TBSP Onion Powder
1 TBSP Olive Oil
½ tsp Cumin
1/8 tsp Dried Oregano
1/8 tsp Ground Cloves
2 Bay Leaves
1 small can Diced green chilies
1 ½  Lbs. Boneless Skinless Chicken Breasts
2 Cups Shredded Monterey Jack Cheese
4 Oz Cream Cheese

Put all the ingredients up to the cheeses in the crock pot and cook all day on low.

Pull the fully cooked chicken breasts from the crockpot and allow to cool enough to shred. Once the chicken is shredded put it all back into the crockpot and stir together.

Add room temperature cheeses and stir until melted, this will also thicken .

ENJOY!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s