Page 17 - Hello! Recipe Book

Slow Cooker

White Chicken Chili

4 servings 3 -8 hours

Ingredients

3-4 chicken breasts trimmed

of excess fat

1 tsp salt

1/2 tsp black pepper

1 tsp cumin Directions

3/4 tsp oregano 1. Add chicken breasts to bottom of slow cooker.

1/2 tsp chili powder Top with salt, pepper, cumin, oregano, chili

1/4 tsp cayenne pepper powder, and cayenne pepper.

1 yellow onion, diced 2. Top with diced onion, minced garlic, great

2 cloves garlic, minced northern beans, green chiles, corn, chicken
broth. Stir.
3 15 oz cans great northern
3. Cover and cook on low for 8 hours, or high for
beans, drained and rinsed 3-4 hours.
2 4 oz cans diced green chiles 4. Remove chicken to large mixing bowl, shred,

(I recommend one hot, one and return.

mild) 5. Add cream cheese and half and half, stir, cover

1 15 oz can whole kernel and cook on high for 15 minutes until creamy

corn, drained and slightly thickened.

12 to 16 oz chicken broth 6. If you’d like to thicken a little more, mix 1 tbsp
of cornstarch into 2-3 tbsp of milk/half and
4 oz cream cheese, softened half/chicken broth/water and stir until

1/4 cup half and half cornstarch dissolves. Stir mixture into chili

cornstarch for thickening and cook until the thickness is to your liking.

7. Serve with desired toppings.

From the Kitchen of:

Virginia S.
Hello! Central Florida
Account Executive