White Chicken Chili

sandra53
sandra53 @skw1551
Central Point, Oregon

This chili is a nice change during the colder months. It has all the flavor of red chili with a Southwestern kick. Heat it up or cool it down . . . this recipe is always a crowd pleaser!

White Chicken Chili

This chili is a nice change during the colder months. It has all the flavor of red chili with a Southwestern kick. Heat it up or cool it down . . . this recipe is always a crowd pleaser!

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Ingredients

45 mins
12 servings
  1. 315 ounce cans Great Northern Beans, drained
  2. 315 ounce cans White Kidney Beans, drained
  3. 115 ounce can Black Beans, drained
  4. 115 ounce can Whole Kernel Corn, drained
  5. 64 ozChicken Broth
  6. 1Water as needed
  7. 1 mediumOnion, chopped
  8. 2 cloveGarlic, minced
  9. 4 cupChicken Breast, boiled and shredded
  10. 2 cupPepperJack Cheese, cubed
  11. 2Fresh Jalapenos, seeded and chopped
  12. 24 ounce cans Mild Green Chilis, chopped
  13. 2 tspCumin, ground
  14. 1 1/2 tspCayenne Pepper
  15. 8 ozCreamed Cheese
  16. 1 bagCorn Chips, Black Bean

Cooking Instructions

45 mins
  1. 1

    After cooking and shredding chicken, combine all of the above ingredients (except for cheeses) in a 6 quart or larger pot. I used my large crock pot. Cover and simmer for a minimum of one hour. Cook longer for a thicker chili. Add the creamed cheese and stir until chili looks white and not clotted. Bring temperature of chili back to hot after adding creamed cheese.

  2. 2

    Add a few PepperJack cheese cubes and a few black bean corn chips to your bowl when you serve it. Any kind of corn chips will work. I prefer the black bean chips for a Southwestern color and flavor.

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sandra53
sandra53 @skw1551
on
Central Point, Oregon
Happily married mother of 4 adult children, grandmother of 11, and great grandmother of 3 amazing children.God is good all the time!
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