Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 5 hrs | Servings: 6
Beyond delicious, this healthy, packed with Southwestern flavours Crock Pot White Chicken Chili is beyond imagination! Perfect for chilly winter nights, make this easy and scrumptious dish without the fuss!
Ingredients
1 lb boneless skinless chicken breasts
4 c low sodium chicken broth
1 c Dos Equis beer
1 large yellow onion, diced
3 cloves garlic, minced
2 cans (15-oz, each) low sodium Great Northern Beans, drained and rinsed well
1 can (4.5 oz) green chillies
1 c sweet corn kernels, drained and rinsed
2 tsp ground cumin
1/4 tsp chilli powder
1/4 tsp paprika
salt and fresh ground pepper, to taste
lime wedges, for serving
1 avocado, sliced or diced, for garnish
jalapenos slices, for garnish, optional
sour cream, for garnish, optional
chopped fresh cilantro, for garnish
How to make Crock Pot White Chicken Chili
Step 1: In the bottom of a slow cooker, add the chicken, followed by the chicken broth, beer, onion, garlic, beans, green chillies, and corn. Then, mix in the cumin, chilli powder, paprika, salt, and pepper.
Step 2: Cover the slow cooker and set on high. Cook the chicken for 3.5 to 4 hours. Or 5 to 6 hours on low or until the chicken is cooked through.
Step 3: When done, take the chicken breasts out of the pot and onto a cutting board. Allow the chicken breasts to cool for several minutes.
Step 4: Once cool enough, shred the chicken and set it aside.
Step 5: Into a blender, add around a cup of the soup. Process until blended, then stir it in back to the soup until combine.
Step 6: Then, add the shredded chicken back to the soup and stir.
Step 7: Once cooked, ladle the chilli into bowls. Garnish with avocado, jalapeno slices, sour cream, and cilantro. And serve with lime wedges. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 160 | Fat 3g 5% | Saturated Fat 1g 5% | Cholesterol 48mg 16% | Sodium 192mg 8% | Potassium 515mg 15% | Carbohydrates 11g 4% | Fiber 1g 4% | Sugar 2g 2% | Protein 20g 40% | Vitamin A 109IU 2% | Vitamin C 4mg 5% | Calcium 25mg 3% | Iron 1mg 6%
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 c low sodium chicken broth
- 1 c Dos Equis beer
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15-oz, each) low sodium Great Northern Beans, drained and rinsed well
- 1 can (4.5 oz) green chillies
- 1 c sweet corn kernels, drained and rinsed
- 2 tsp ground cumin
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- salt and fresh ground pepper, to taste
- lime wedges, for serving
- 1 avocado, sliced or diced, for garnish
- jalapenos slices, for garnish, optional
- sour cream, for garnish, optional
- chopped fresh cilantro, for garnish
Instructions
Step 1: In the bottom of a slow cooker, add the chicken, followed by the chicken broth, beer, onion, garlic, beans, green chillies, and corn. Then, mix in the cumin, chilli powder, paprika, salt, and pepper.
Step 2: Cover the slow cooker and set on high. Cook the chicken for 3.5 to 4 hours. Or 5 to 6 hours on low or until the chicken is cooked through.
Step 3: When done, take the chicken breasts out of the pot and onto a cutting board. Allow the chicken breasts to cool for several minutes.
Step 4: Once cool enough, shred the chicken and set it aside.
Step 5: Into a blender, add around a cup of the soup. Process until blended, then stir it in back to the soup until combine.
Step 6: Then, add the shredded chicken back to the soup and stir.
Step 7: Once cooked, ladle the chilli into bowls. Garnish with avocado, jalapeno slices, sour cream, and cilantro. And serve with lime wedges. Enjoy!
