White Chicken Chili
Michael
This extra-cheesy, not-too-spicy white chicken chili preps in just 5 minutes.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 55 minutes mins
- 1 1/2 lbs portioned from roast chicken (Slow Cooker option) uncooked boneless skinless chicken breasts
- 1 (15 oz) can white or great northern beans
- 2 (11 oz) cans corn with peppers
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (4.5 oz) can Old El Paso™ Green Chiles
- 1 (32 oz) carton Progresso™ Chicken Broth
- 2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 8 oz cream cheese
Cut chicken in to bite-sized pieces and place in a slow cooker. Or alternatively use chicken from pre-cooked roast chicken and place in large pot.
Rinse and drain beans, add to slow cooker or large pot.
Add all other ingredients except cream cheese and optional garnish ingredients. DO NOT drain corn or chilies.
Simmer in slow cooker for 5 hours on low or 3 hours on high or bring to boil and simmer in large pot for 45 mins.
Microwave cream cheese for 60 seconds to melt. Add to slow cooker or large pot and stir well.
Serve with your favorite garnishes such as: shredded cheese, sour cream, chopped tomatoes, green onions and lightly broken tortilla chips.