I always like to post a recipe with a picture, but I don't have one & this is one of our favorite meals, so I wanted to post it! This one's for you Ash ;)
White Chili
3 cans (15.5 oz.) great northern beans, rinsed & drained (I use 4 cans)
3 C. cubed cooked chicken breast (I just use frozen, boneless, skinless chicken breasts--about 4 to 5 depending on their size)
1 jar (15 oz.) alfredo sauce
2 C. chicken broth (I use 2 tsp. chicken bullion with 2 C. of water)
1-2 cans (4 oz. each) chopped green chilies (I usually use 1 can)
1 1/2 C. frozen corn (I use 2 cans of corn)
1 C. (4 oz.) shredded Monterey jack cheese (I use 1/2 C.)
1 C. (4 oz.) shredded pepper jack cheese (I use 1/2 C.)
1 C. sour cream (I use 1/2 to 3/4 C.)
1 small onion, chopped (I use 1 tsp. onion powder)
3 garlic cloves, minced
1 Tbsp. ground cumin (I use 1 1/2 tsp.)
1 1/2 tsp. white pepper (I use 3/4 tsp. black pepper)
1 to 1 1/2 tsp. cayenne pepper (I use 3/4 tsp.)
salsa verde and chopped fresh cilantro, optional (I don't use this)
Combine all ingredients in a large crockpot. Cover & cook on low for 3-4 hours or until heated through. Serve with salsa verde and cilantro if desired.
*Since I use frozen chicken, I cook mine on high for about 3 hours and then I cook it on low for another 3-4 hours.
Recipe from Keri Lowry
