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 Chili
3 cans (15 1/2 oz) great northern beans. Rinsed and drained
3 cups cooked chicken. (I used shredded chicken that I had in my freezer)
1 Jar (15 oz) Alfredo Sauce
2 Cups Chicken Broth
1-2 Cans of diced green chilies
1 1/2 cups of frozen corn
1 Jar (15 oz) Alfredo Sauce
2 Cups Chicken Broth
1-2 Cans of diced green chilies
1 1/2 cups of frozen corn
1 cup shredded monteray jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper chopped
1 small onion chopped
3 garlic gloves minced
1 cup sour cream
1 small sweet yellow pepper chopped
1 small onion chopped
3 garlic gloves minced
1 tbsp ground cumin
1 Tbsp oil
Salt to taste
Pepper to taste
In 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.
1 Tbsp oil
Salt to taste
Pepper to taste
In 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!
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