When trying to get the kids out the door to go trick or treating on Halloween, it's always nice to make a quick meal. This spooky chili is amazing and easy to prepare. You get bits of moist shredded chicken with every bite. The broth is creamy with a hint of tang from the sour cream. Green chili and spices bring a bit of heat and make this chili delicious. My husband and I make this for Halloween and we make hot buttery rolls to go with it! It's so warm and yummy. It tastes like chicken enchiladas with green sauce but in a soup, chili form. I love this recipe. :) So easy!
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Other Main Dishes Yield: 6 Servings
Ingredients :
- 4 - chicken breasts
- boneless and skinless
- 2 tablespoon(s) vegetable oil
- 1 medium onion
- 3 clove(s) garlic
- 3 can(s) white northern beans, 15.5 oz each
- 2 can(s) chicken broth, 14.5 oz each
- 3 can(s) chopped green chiles, 4 oz each
- 1 teaspoon(s) each salt and pepper
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) ground oregano
- 1-2 teaspoon(s) chili powder
- 1/2 cup(s) whipping cream
- 1 cup(s) sour cream
- 1-2 cup(s) Monterey Jack cheese
- on side
Intructions :
- Boil chicken until cooked and shred.
- In a large saucepan
- saute chicken
- 1 tbsp vegetable oil
- onions
- garlic
- chili powder and green chilies.
- In slow cooker
- combine step #2 with beans
- broth
- and all seasonings, mix well.
- Cook on low 2-3 Hours.
- Add whipping cream
- sour cream, simmer.
- Serve while hot. Add sour cream and cheese to taste.
Rated 5/5 based on 97 Reviews
Keyword : white chicken-chili-crock pot-Mexican