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Sunday, January 10, 2016

Crockpot White Chili

1 pound dry white beans
3 boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small onion, diced
2 cloves garlic, finely minced
4 cubes chix bouillion
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 8 ounce package cream cheese
salt and freshly ground black pepper, to taste
1 tsp. Siracha
2 - 4 ounce cans greeen chilis
1/2 cup medium red salsa
2 cans whole kernal corn drained
1 Tbsp lime juice

shredded Monterrey Jack cheese
tortilla chips
Sour cream
Diced avocadoes


Add dry beans to slow cooker and fill the cooker with water...cook on high heat for 5 hours, turn off and let sit until ready to make soup.  For soup drain almost all the liquid from the beans reserving about 2 cups.

Chop raw chicken and add to pot along with onion, garlic, boullion and spices.  Cook on high for 5 hours. Turn off cooker and add cream cheese use whisk til blended. Add salsa, corn, lime, siracha and chilis. Stir and serve.

Serve with crushed chips, sour cream, montery jack cheese and diced avocado.

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