Saturday, December 15, 2012

Slow-Cooked White Chicken Chili

www.tasteofhome.com

The salsa verde and cilantro give this chili a  very special touch.


3 cups cooked chicken, cubed
3 cans (15 oz) Cannellini beans or Great Northern beans, rinsed and drained
1 (15 oz) container Alfredo sauce
1 cup Monterey Jack cheese
1 cup Pepper Jack cheese
2 cups chicken broth
1 1/2 cups frozen corn
1 (4 oz) can chopped green chilies (Mild)
1 small onion chopped
1 cup sour  cream (I used Light)
1 yellow bell pepper, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper (or I used 1/2 teaspoon only)
1 tablespoon cumin ( I am not a big fan of strong cumin flavor so I used 1 1/2 teaspoon)

Mix all the ingredients and pour in the slow cooker.

Cook on LOW for 3-4 hours.

Garnish with salsa verde and fresh cilantro.

Makes 6-8 servings


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