PERFECT for those cold, wet, and dreary winter days! Kirby loves this stuff. He ate it for three or four meals in a row--out of choice, not out of lack of options. :) And then once he ran out, he wanted me to make it again.
White Chicken Chili
3 cans (15½ oz) great northern beans, rinsed and drained
3 cups cooked chicken (shredded is best...
I'm thinking about using canned chicken next time I make it. It would save a lot of prep time!)
1 jar (15 oz) alfredo sauce
2 cups chicken broth
1-2 cans diced green chiles
1½ cups frozen corn
1 cup shredded Monterey jack
(At Walmart, the shredded Great Value cheese is actually cheaper than block. But they didn't have plain monterey jack in the shredded variety,
so I just used a blend. It was Monterey jack and cheddar, I think?)
1 cup shredded pepper jack
(I have to buy block and shred my own... Couldn't find it pre-shredded.)
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp oil
Salt and Pepper to taste
1. In a skillet, sauté chopped pepper, onions, and garlic in a tablespoon of oil until tender.
2. In a 5-6 quart slow cooker add all of your ingredients and stir until combined. Let cook on low for 3-4 hours or until heated through.
**Top with cheese, sour cream, and tortilla chips!
Pretty darn easy. It can take some time if you need to cook the chicken beforehand. The lady I got this recipe from cooks a bunch of chicken up at the same time, shreds it all, then freezes it. Once we have a bigger freezer I'm planning to do this, as well. Shredded chicken can be used in so many things!