Friday, April 8, 2016

Flashback Friday: Slow Cooker White Bean Chicken Chili


Of all the soups I have created over the years, I have to say this recipe for White Bean Chicken Chili is one of the most loved and made here in our home. It is probably for the fact this recipe is SO easy to throw together and have ready on those busy nights. You literally dump all of the ingredients into a slow cooker and cook on low heat all day. Once it's cooked, shred the cooked chicken, prepare the garnishing ingredients, and voila, dinner is served. Not to mention this soup is extremely healthy. However, the little bit of cheese makes this soup so much more creamy and rich--just enough to keep your taste buds intrigued. This soup is delicious topped with fresh cilantro, diced avocados and cotija cheese. If you haven't tried this soup recipe yet, this is a great soup to start using your food storage items too. Check out Smith's case lot sales before they end and stock up your food storage with beans, canned tomatoes, salsa, green chilies and just about all of the items you need for this soup. This recipe is a winner, give it a try :)



White Bean Chicken Chili

6 cans of white navy or great northern beans, drained (or about 1 lb. dried white beans--soak them overnight or boil for 1 hour or until tender)
3 cup water or chicken broth (or more depending how thick you want it)
1 jar of salsa
1 (4 oz.) can diced green chilies
2-4 boneless skinless chicken breasts
1/2 onion, diced 
1 cup shredded colby or cheddar cheese
1-2 cloves garlic 
1-2 Tbs. cumin
Salt and Pepper to taste
1 Tbs. McCormick Chicken Base (or you can use chicken bouillon)
Cayenne Pepper if you like more of a spicy soup
Garnish:
1/4-1/2 cup cilantro
1/4-1/2 cup sour cream
2-3 avocados, peeled and diced
1-2 fresh limes, cut in quarters 
1/4-1/2 cup queso fresco cheese or coijta cheese

Put all of the above ingredients into a large pot. Simmer until beans and chicken are tender and cooked through (I just throw my chicken breasts in raw and let them cook in the water. When they are cooked I take them out and chop them up. They give the broth more of a chicken flavor). Garnish with the above ingredients. Yum!!

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