I love white chili. There is just something comforting about a big bowl of chili for dinner! I found this recipe in my “Taste of Home” magazine. When I saw it I knew I had to try it out. I tweaked the recipe a little bit to my liking and it turned out delicious! This soup will definitely be a keeper in my house.
White Chicken Chili3 cans (15 1/2 oz) great northern beans. Rinsed and drained3 cups cooked chicken. (I used shredded chicken that I had in my freezer)1 Jar (15 oz) Alfredo Sauce2 Cups Chicken Broth1-2 Cans of diced green chilies1 1/2 cups of frozen corn1 cup shredded monteray jack cheese
1 cup shredded pepper jack cheese1 cup sour cream1 small sweet yellow pepper chopped1 small onion chopped3 garlic gloves minced1 tbsp ground cumin1 Tbsp oilSalt to tastePepper to tasteIn a skillet, saute chopped pepper, onions, and garlic in a Tablespoon of oil until tender.
In a 5-6 quart slow cooker add all of your ingredients and stir until combined. Let cook on low for 3-4 hours or until heated through.
Top with cheese, sour cream, and crushed tortilla chips!