Sunday, September 25, 2011

White Chicken Chili

One of the two chilis I made for our Chili Cook-Off party. Makes one very full slow cooker (about a 5qt. size)
1 1/2 cup chopped onion
1 cup chopped green pepper
48oz jar of Great Northern Beans (like this)
1 can drained diced tomatoes
2 small cans chopped green chilies
1 cup frozen corn
3-5 cups chicken stock
2 cans (or about 2 cups) cream soup (any flavor)
1 8oz. pkg cream cheese, cubed
1 cup milk
3 cups shredded cooked chicken
2 tbsp chili powder
1 tbsp cumin
1 tsp onion powder
1 tsp. garlic powder
1 tbsp. parsley
2 tsp. Mrs. Dash

Add everything but the chicken stock into the slow cooker. Gently mix. Add chicken stock until it's your desired consistency. Cook on high, stirring often for 3 hours or on low for 6.

Serve with cornbread and toppings for the chili- sour cream, shredded cheese, chives or green onions.

Freezes well.