The brisk fall weather in Minnesota calls for a hearty warm chili this time of year. One of my new go-to's is a white chicken chili in the crockpot. It's an easy one to prep saturday morning for an early dinner, and bonus the house smells amazing all day long.
My family likes to pair it with some white cheddar mac'n cheese in the very same bowl.
Hope you enjoy this one for seasons to come!
Ingredients:
3 15oz Cans cannellini beans drained
2 15oz Cans pinto beans drained
1 15oz Can chickpeas drained
1 15oz Can sweet corn drained
2 12.5oz Cans chicken breast (or two cups of cooked/shredded chicken)
2 4oz cans diced green chiles drained
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 Teaspoons pepper
1 Teaspoon Rosemary
1 Teaspoon basil leaves
1 32oz Box Chicken Stock
1 8oz Brick of cream cheese
1 8oz Brick of pepper jack cheese (shredded)
1/4 Cup Flour (optional- to thicken chili to your liking)
Instructions:
In a large crockpot add all beans and seasonings and chicken stock, stir
Add cream cheese and shredded cheese to top
Set crockpot to low for 8 hours or high for 4 hours
Halfway through cooking stir and add 1/4 cup flour to thicken chili
Serve with white cheddar mac'n cheese or your favorite chili toppings (Fritos, shredded cheese, and sour cream)
