White Chicken Chili
by Tonya Watts
serves: 6
|
|
|
|
| |
This white chicken chili is packed with flavor. Plan ahead as this is a crock pot recipe that is sure to bring warm smiles on cold winter days. |
| Ingredients: |
| |
4 whole |
|
Chicken Breasts cubed |
| |
1 cup |
|
onion chopped |
| |
2 cloves |
|
garlic finenly chopped |
| |
1 1/2 cups |
|
chicken broth |
| |
1 tsp. |
|
ground cumin |
| |
1 tsp |
|
oregano |
| |
1/2 tsp |
|
salt |
| |
1/4 tsp |
|
tabasco |
| |
2 15.5 oz cans |
|
great northern beans, drained and rinsed |
| |
1 12 to 15 oz can |
|
corn |
| |
2 Tbsp |
|
cilantro chopped |
| Directions: |
| |
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.
|
|
