I made a new recipe I received through an email the other day for dinner, white chicken chili. It was pretty good and a keeper I’d say. Not to mention it was so easy.
Crock Pot White Chicken Chili
3 boneless skinless chicken breasts
2 packages of light cream cheese
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn
1 can diced tomatoes, any flavor
3 cloves garlic, minced
3 tsp onion powder
1 1/2 tbsp chili powder
1 tsp cumin
1/2 cup chicken broth
1 1/2 tsp cayenne pepper
salt and pepper to taste
In a large crock pot, add all of the ingredients excluding the cream cheese. Cook on low 6 hours or on high for 3 to 4 hours.
Remove the chicken and shred. Add the 2 packages of cream cheese and the shredded chicken to the crock pot. Mix thoroughly. Cook over low heat for about 20 minutes or until the cream cheese has melted fully.