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Thursday, January 9, 2014

Crock Pot White Cheesy Chicken Chili

This is a Thick Cheesy Chicken Chili with a little kick of Spices. If you like your chili spicier, I would add a lot more jalapenos.  I used about 3 tablespoons in my batch.

Original recipe makes 4 servings
 1/2 pound dried Great Northern beans
 1 pound skinless, boneless chicken breast halves
 1 small onion, chopped
 3 cups chicken broth
 1 tablespoon chopped jalapeno pepper
 1 teaspoon ground cumin
 1/2 teaspoon ground oregano
 1 teaspoon garlic powder
 1 can tomatoes with green chilies (drained)
 2 Large slices of Velveeta White Cheese(I Slice off about 2 Inches)
 4 ounces shredded Mexican cheese blend (optional)
 1/4 cup chopped fresh cilantro, or to taste (optional)


Place Great Northern beans into a large container and cover with several inches of cool water; let
stand 8 hours to overnight. Drain and rinse beans.
Place beans, chicken, onion, chicken broth, can of tomatoes, and Velveeta White Cheese, jalapeno pepper, cumin, oregano, and garlic powder in
a slow cooker.
Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on
a work surface; shred chicken breasts with a fork and mix back into chili.
Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese
blend, and 1 tablespoon chopped cilantro.

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