One of our new favorite meals is this white chicken chili, its amazing because you can add it all to the crockpot in the morning and then have a great meal that is one pot to clean at the end of the day. I highly recommend our crockpot because it makes it one pot because you can sear on the oven with the insert, here! I like this chili because it is so light and has a Mexican flair which I love, I mean who doesn’t love Mexican food. I got this recipe from my girl Landyn, if you know you know.
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced
- 1 poblano pepper, diced
- 1 jalapeno, diced
- 1 small yellow zucchini, diced
- 32 oz Pacific Foods Low Sodium chicken broth
- 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
- 1 can northern beans
- 1 can pinto beans
- 1 can cannellini beans
- 1 carton (12oz) Pacific Foods Organic Cream of Chicken Soup
- Juice of one lime
- 1 tablespoon cumin, or to taste
- 1 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 1/2 teaspoon red chili flakes, optional. I like it spicy ?
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Sour cream
- Tortilla strips
- Fresh cilantro
- Lime wedges
- Pepper jack cheese
- Sliced avocado
- Diced jalapeno
Directions
- Place removable cast aluminum insert from your crockpot to the stove top.
- Heat on medium, add olive oil.
- Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
- Add chopped zucchini.
- Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well.
- Drain and rinse beans under cold water, then add to crockpot.
- Add chicken tenderloins whole. You’ll shred at the end of cooking.
- Set your slow cooker to LOW setting. Cover and cook for 6-8 hours.
- Before serving, shred chicken while in crockpot. Use two forks to do so.
- Serve with suggested toppings above.
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