White Chicken Chili

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

INGREDIENTS:

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

DIRECTIONS:

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!