An Easy White Chicken Chili Recipe for the Crock Pot

I have been wanting to try white chicken chili for months but for some reason found it slightly intimidating to try a totally new recipe.  I often try new recipes out buy usually only when trying to improve or re-create a food we've tried somewhere.  With none of us ever had any form of white chili before I wasn't sure if we'd like it at all.

Turns out I worried for nothing! It was amazing and we all agreed we like this better than any other chili recipe we've ever tried.  




Ingredients:  (serves 4)
1 12.5 ounce can chicken, drained (or two cups cubed chicken or turkey)
1 4 ounce can mushrooms, drained
1 15.5 ounce can white kidney beans (drained and rinsed)
1/2 Tablespoon taco seasoning
1/2 Tablespoon minced onion 
1 cloves minced garlic
1/2 package frozen corn
Water (enough to just cover the ingredients in the pan)
Bullion cube
2 ounces cream cheese

In our small crock pot I combined the chicken, mushrooms, kidney beans, taco seasoning, minced onion, garlic and frozen corn.  



I added enough water to barely cover the ingredients in the crock pot and threw in a chicken bullion cube. 


I set the crock pot on low and let it simmer all day.  

15 minutes prior to serving I added in the cream cheese and kept stirring until the cream cheese melted and combined nicely.  

Then we served it up in our bowls with some fresh baked cornbread.  

It was delicious!  Our chili recipe was a bit thinner like a stew and I might cut back a bit on the water next time but other than that we had no complaints with this yummy recipe. 


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Comments

  1. It looks so good. Perfect comfort food for the cold weather.
    Thank you for sharing at The Really Crafty Link Party. Pinned.

    ReplyDelete
  2. I love white chicken chili! I made some last week, and I make it all the time in the fall and winter. But I've never tried it with corn. I'll try that next time.

    ReplyDelete

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