hOME

Name: hOME
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 large yellow onion diced; 4 cloves garlic minced; 32 oz. low sodium (I use organic) chicken broth or stock; 2 (15oz) cans of great Northern beans, drained and rinsed; 2 (4oz) cans diced green chiles (I do one hot, one mild); 1 (15oz) can of whole kernel sweet corn, drained; 2 tsp cumin; 2 tsp oregano; 1 tsp chili powder; 1/2 tsp cayenne pepper; small handful of fresh cilantro chopped; 4-6 oz reduced fat cream cheese, softened; 1/2 cup half and half toppings: sliced jalapeños sliced avocados a dollop of sour cream minced fresh cilantro tortilla strips juice of one lime shredded Monterey jack or Mexican cheese; sliced jalapeños; sliced avocados; a dollop of sour cream; minced fresh cilantro; tortilla strips; shredded Monterey jack or Mexican cheese

fromthemasseyspot.com themasseyspot.com/2017/09/eat-slow-cooker-white-chicken-chili.html

Ingredients

Instructions

Add chicken breasts to the bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, ranch dressing packet, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.

Ingredients

Instructions

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