Well, it’s that time of year again. The days are getting shorter; the temperature is dropping. No longer can I leave the house in a tshirt and shorts. I use a blanket while watching TV.
What does all this mean? It’s time to make ALL THE SOUPS! Of course I’m going to share the recipes with my lovely readers.
I posted my favorite chili recipe already, but sometimes I’m not in the mood for tomatoes. They actually hurt my stomach at times. So, of course I have a white chili up my sleeve!
Crock Pot White Chicken Chili
1 lb Boneless Chicken Breast
3 Cans White Beans (Cannellini or Great Northern)
2 Cups Frozen Corn
3 Bell Peppers
3 Cloves Garlic
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Dried Oregano
1/2 Tbsp Paprika
Salt and Pepper, To Taste
Dice the onions and peppers, drain and rinse the beans, and peel and mince the garlic.
Put everything except the chicken in the crock pot, mix as well as you can. I had a hard time with this step because it was pretty full. I just waited until it cooked down a bit.
Place the chicken on the top and season with some salt and pepper. I actually used Adobo Seasoning. That stuff is amazing!
Cook on high for 4 hours or low for 6.
A half hour before serving, pull out the chicken and shred it. Mix it back in. Adjust seasonings at this point, too, if needed.
Top this with cheese, sour cream, whatever you like and enjoy! I served it with some amazing cheddar corn bread.
OH! This is not spicy because the kid does not do spice. You could easily add a diced jalapeno or two, some chipotles in adobo sauce, cayenne pepper, or chipotle powder to spice it up a bit.