This white chicken chili is the perfect recipe for chilly evenings! It’s such a nice change from traditional chili, too.
 
Servings 10 servings
Prep time 10  minutes
Cooking time 8 hours 

INGREDIENTS

  • 1 1/4 pounds boneless chicken breast
  • 2 (15 ounce) cans white kidney beans 
  • 1 (15 ounce) can white corn
  • 1 (14 ounce) can chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) can chopped green chile  peppers
  • 1 (1.25 ounce) package taco seasoning
  • 1/2 cup sour cream
  • 1/2 cup shredded pepper jack cheese, or to taste
  • Layer the beans and corn on the bottom of the slow cooker pot.
  • Place the chicken on top of the beans and corn.
  • In a medium bowl, stir together the chicken broth, chicken soup, green chili peppers, and taco seasoning.
  • Pour the broth mixture over the chicken in the slow cooker pot.
  • Put the lid on and cook on low for eight to ten hours. Check the chicken’s internal temperature after eight hours (it should be over 165 degrees when cooked).
  • When the chicken is cooked, stir in the sour cream and shredded cheese, leaving the cheese to melt for three to five minutes.