White Chicken Chili

1
Lorena Deiters

By
@DeitersMom

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
10 Min
Cook:
6 Hr

Ingredients

  • 48 oz
    great northern beans
  • 16 oz
    thick salsa
  • Up to 2 lb
    cooked cubed or shredded chicken
  • 8 oz
    finely shredded sharp cheddar cheese
  • 1 tsp
    cumin
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    white pepper
  • 1 1/2 c
    chicken broth
  • 1
    avocado (optional)
  • ·
    tortilla chips (optional)

How to Make White Chicken Chili

Step-by-Step

  1. Combine 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.
  2. Add beans and simmer until heated through, less than an hour. (Saving the beans for this last step keeps them from becoming mushy.)
  3. Serve with a slice of avocado on top and a side of tortilla chips.
  4. If this is too much work: Dump. Heat. Serve. :)

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