I don’t know about you, but this past weekend here in Louisville shifted us straight from fall into winter in the blink of an eye! Saturday was a nice fall day, but Sunday was freezing and it’s snowing today! One of my favorite things to do in the winter is curl up with a big bowl of something warm – soup, pot roast, chili – you name it.
This Crock Pot White Chicken Chili was something Kevin and I first discovered last Christmas at his family’s get together and I couldn’t get my hands on the recipe fast enough. Creamy, filling and incredibly tasty, this chili is my new go-to winter weather meal.
It’s so easy, and the ingredient list is mostly of stuff I’d keep in the house anyways. Win win!
First, you add in the chicken breasts, beans and corn.
Then, you mix the condensed soup, chicken broth, taco seasoning and green chilies in a separate bowl. Once it’s all mixed, you just add it on top of the chicken, beans and corn. Easy peasy!
When it’s done, the soup may look a little thin, but once you shred the chicken and add in the sour cream, it helps thicken it right up.
Mhmmm good! Hope you enjoy this delicious and easy crock pot meal, perfect for those chilly winter evenings!
Crock Pot White Chicken Chili
recipe slightly adapted from food.com
- 1 lb. frozen boneless skinless chicken breasts
- 2 cans of great northern beans (or navy beans)
- 1 can of white corn
- 1 envelope of taco seasoning
- 1 can of chopped green chilies (4 oz.)
- 1 can of cream of chicken soup
- 14 oz. of chicken broth (about 1.5 cans)
- 1/2 cup of sour cream
- Monterey jack cheese for topping
- Place chicken in crock pot, top with beans and corn
- In a separate bowl, combine taco seasoning, chilies, soup and chicken broth. Pour over top of ingredients in the crock pot.
- Cover and cook for 6-10 hours
- Once cooked, stir to shred chicken
- Mix in the sour cream
- Top with monterey jack cheese
- Add jalapeños (optional)