Andrea blogs regularly over at Good Girl Gone Redneck. This recipe was originally featured there.
I love cooking in my crockpot. It just makes life easier since the meal pretty much cooks itself. One of my favorite recipes to make is white chicken chili. It’s simple and I almost always have the ingredients on-hand.
Keep reading – because you probably do, too.
* 2c shredded chicken (I typically use rotisserie leftovers, but any kind will work)
* 2 cans of white beans – drained (I usually do a can of Northern/can of Navy, but cannelini work, as well)
* 1 can hominy – drained
* 1 can white corn niblets – drained
* 1 can chicken broth
* 1 can cream of chicken soup
* 1 packet of taco seasoning
Add the chicken to your crockpot.
Add in the remaining ingredients (chicken broth, cream of chicken soup, taco seasoning) and stir.
Cover and let sit for 4-6 hours. Stir occasionally.
Dinner is served!
This chili is not very spicy. You can feel free to kick it up several notches by incorporating jalapeño, green chiles, or other spices, but I’m a wimp, and I’m more likely to cool it down with cheese (as you already know), or sour cream, which makes it even more perfect, in my opinion.
You can easily serve as-is, or wrap it up in a tortilla (my daughter’s preference), or scoop it into a bowl with some tortilla chips. It’s really versatile. Which may seem like a weird way to describe dinner. But it’s true.
Let me know if you give it a try and if you’ve doctored it up to meet your flavor needs. Enjoy!