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Thursday, January 19, 2012

White Chicken Chili - Crockpot

I was a little skeptical about how this chili would taste since I've only ever made traditional chili's. However, this was SO good. It was creamy, but not heavy and packed a nice bit of heat without being too spicy. It was perfect football food on a cold winter day.

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3- 4 cups cooked chicken (I used shredded chicken from one of my crockpot rotisserie chickens)
1 jar (15 ounces) LITE Alfredo sauce
2 cups low sodium chicken broth
1 can (4 ounces each) chopped green chilies
1-1/2 cups frozen gold and white corn
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded pepper Jack cheese
1 cup fat free sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1-1/2 teaspoons white pepper
1-1/2 teaspoons cayenne pepper
Salsa verde, optional

In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde if desired.

Yield: 12 servings (1 cup each).

recipe adapted from taste of home

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