Award-Winning White Chicken Chili
Description
Easy white chicken chili in the crockpot! Great northern beans, corn, chiles, and chicken are transformed into an award-winning chili in the slow cooker.
Ingredients
•
1 (14 ounce) can chicken broth
•
1 (10 1/2 ounce) can condensed cream of chicken soup
•
1 (4 ounce) can chopped green chile peppers
•
1 (1 1/4 ounce) package taco seasoning
•
1 1/4 pounds skinless, boneless chicken breast
•
2 (15 ounce) cans great northern beans
•
1 (15 ounce) can white corn, drained
•
1/2 cup sour cream
•
1/2 cup shredded pepper Jack cheese, or to taste
Directions
1
Gather the ingredients.
2
Layer chicken, great northern beans, and corn in a slow cooker.
3
Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4
Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6
Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.