Creamy White Chicken Chili (Crock Pot)

Time: 10 minutes prep + 4-7 hours crock pot cooking
Yield: 8 servings
Recipe from Jamie Cooks It Up!

4 (15 ounce) cans white beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) diced mexican stewed tomatoes
1 (4 ounce) can green chilis
1/2 C salsa
1 T taco seasoning
1 chicken breast (frozen works well)
1 chicken thigh (frozen works well)
1/2 C sour cream 
1 t oregano
1/2 t cumin

TOPPINGS: 
Cheese, Tortilla Chips

1. Grab 4 cans of white beans.  Drain the juice from the cans and rinse the beans in cold water. Drain and rinse one can of pinto beans as well, and throw all of the beans into a 4-6 quart crock pot. I love the bit of variety the pinto beans add to the soup. If you only have white beans, don't sweat it or make an extra trip to the store. You can use 5 cans of white beans just fine. 
2. Add 1 can of green chilis.
3. You'll need 1 can of diced Mexican Stewed tomatoes. If you only have whole tomatoes, stick a pair of scissors into the can and chop them up. Works great, without a lot of mess. :) Add the tomatoes to the crock pot. 
4. Add 1/2 cup of salsa and 1 tablespoon Taco Seasoning. Stir everything together to combine. 
5. Place 1 chicken breast and 1 chicken thigh into the pot. Scoop some of the bean mixture on top of the chicken so they are about half way covered up. 
6. Cover the crock pot and cook on low for 7 hours or on high for 4. 
7. Remove the chicken from the crock pot and shred it up with a fork. Toss it back into the pot. 
8. Stir in 1/2 cup sour cream and 1/2 cup whipping cream. You could also use half and half or just plain milk. :) 
9. Add 1 teaspoon oregano and 1/2 teaspoon cumin. Stir everything well to combine. 
10. Cook on high for 15 minutes, or until all ingredients are heated through. 

Serve and enjoy! If you have leftovers, add a little bit of milk to thin things out when you heat it up. 


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