It's been slightly cool here lately...perfect soup and chili weather! I made White Chicken Chili yesterday in the Crock Pot. It's super easy and delicious! I got the recipe at a women's fellowship at church a few years ago and it has become a fall/winter regular in our house!
Crock Pot White Chicken Chili
(Originally from recipezaar.com)
1 1/4 lbs boneless skinless chicken
2 (15 oz) cans great northern beans
1 (15 oz) can white corn
1 envelope (or 1/4 cup) taco seasoning
1 (4 1/2 oz) can chopped green chiles--I half this because I'm a wimp :)
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
Chopped green onions
Monterrey Jack cheese
Place chicken in slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in Crock Pot. Cover and cook on low for 8-10 hours. Before serving, stir gently to break up chicken. Serve topped with green onions, cheese, and a dollop of sour cream.
Notes--Before serving, you can also just add 1/2 cup sour cream to Crock Pot if you want to skip putting on a dollop for each person. Also, I usually cook mine on high for 4-6 hours, or until chicken is done and falling apart. I used just under a pound of chicken tenderloins in mine yesterday, so it was closer to 4 hours because the chicken was on the thinner side.
Linking up to The Larson Lingo!