Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Ingredients
Freezer Prep
  • 1 gallon freezer bag
  • 2½ cups Chicken Broth (pre freezing in ice cube trays make for quicker thawing times)
  • 16 oz. Cooked Great Northern Beans
  • 16 oz. Cooked Small Butter Beans
  • 8 oz. Cooked Garbanzo Beans or Cooked White Hominy
  • 8 oz. White Shoepeg Corn
  • 1 lbs. Chicken Breast, cut into 1 inch cubes
  • 1 Large White Onion, pureed
  • 3 Cloves Garlic, finely minced
  • 1 Tbsp. Cumin
  • ½ Tbsp. Coriander
  • ½ tsp. Sea Salt
  • ½ Tbsp. Oregano
  • 1-4 Dashes of Red Chili Sauce (such as Tapatio or Tabasco)
  • 1 Tbsp. Olive Oil
  • Juice of 1 lime
  • 2 7oz. Cans of Fire Roasted Diced Green Chilis
End of Cooking
  • Juice of 1 lime
  • 1 cup Sour Cream, + some for garnishing
  • Shredded Mexican Cheese Blend for garnishing
  • Fresh Cilantro, chopped, for garnishing
Instructions
To Freeze:
  1. Place All ingredients, minus ingredients needed for end of cooking process, into your gallon freezer bag. Seal, pushing all the excess air out, and freezer until ready to use.
To Thaw:
  1. Place bag in a large bowl in your fridge the night before you want to put it in the slow cooker.
To Cook:
  1. Place contents of bag into slow cooker, stir once, cover, and cook on hi setting for about 6 hours.
  2. About 30 minutes before serving, stir in juice of 1 lime thoroughly, and then stir in 1 cup of sour cream. Top each bowl with sprinkling of cheese, a dollop of sour cream, and 1 tsp. of chopped cilantro. Enjoy!

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