white chicken chili
After a difficult pregnancy and extended hospital stay, I brought my baby girl home to a fridge full of care packages from many wonderful friends. Our fridge was full of ready-to-heat meals to make our homecoming easier for my growing family. One of our favorites was white chicken chili courtesy of one of my husband's co-workers. It was even better the second day! When I requested the recipe, I got a list of ingredients with the following directions: Dump. Heat. Serve. It truly can be that simple, but I've altered the recipe to make it "second-day tasty" the first day I make it. My family likes this recipe mild. If you prefer spicier chili, double the spices for added flavor.
prep time
10 Min
cook time
6 Hr
method
---
yield
10 serving(s)
Ingredients
- 48 ounces great northern beans
- 16 ounces thick salsa
- Up to 2 pounds cooked cubed or shredded chicken
- 8 ounces finely shredded sharp cheddar cheese
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon white pepper
- 1 1/2 cups chicken broth
- 1 - avocado (optional)
- - tortilla chips (optional)
How To Make white chicken chili
-
Step 1Combine everything except the beans in a crockpot and simmer on high heat for 4 hours or low heat on 6-8 hours, until cheese melts completely.
-
Step 2Add beans and simmer until heated through, less than an hour. (Saving the beans for this last step keeps them from becoming mushy.)
-
Step 3Serve with a slice of avocado on top and a side of tortilla chips.
-
Step 4If this is too much work: Dump. Heat. Serve. :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Main Dishes
Category:
Bean Soups
Category:
Other Soups
Category:
Chili
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#For Kids
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