Here is a REALLY good recipe for white chicken chili that my sister and mom make a lot. It’s got a lot of flavor and the cheese in it makes it spicy. I forgot to garnish it for the picture, but you can garnish this with cheese, sour cream and jalapenos and serve it with tortilla chips. It’s delicious!
- 5 cups of chopped cooked chicken (I boiled 4 chicken breasts for 30 minutes then shredded it)
- 3 (1 oz) cans of Great Northern Beans, drained
- 1 32 oz box of chicken broth
- 1 16 oz jar of mild salsa
- 1 8 oz package of Monterey Jack Cheese with peppers, cubed
- 2 teaspoons ground cumin
Garnish: Cheddar cheese, sour cream and jalapenos
In a 6 quart slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours stirring occasionally. Reduce heat to low; simmer 2 hours stirring occasionally. Serves 10-12 people.
Note: My sister used an 8-hour low setting and it worked well for her.
I imagine different types of salsas can totally change the flavor. Do you have a salsa brand that you prefer to use with this recipe?
Mild Pace Picante Sauce, but it’s the cheese that really gives it the kick. Let me know what you think about it. Okay, I am salivating just thinking about it. Yum.
I made the chicken chili and LOVED it! Thanks for posting a great recipe.