White Chilli
White Chili
Chicken roaster - shredded
1 med onion, chopped
• 1.5 tsp garlic powder
• 1 Tbsp olive oil
• 1 can great northern beans (rinsed and drained)
• 1 can navy beans (rinsed and drained)
• 1 can (14.5 oz) chicken broth
• 2 cans (4 oz each) chopped green chilies
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper (I always at least double)
• 1 c (8oz) sour cream
• 1/2 c whipping cream
Directions:
1. In large sauce pan.
2. Saute onion and garlic powder using the olive oil.
3. Add chicken to pan as you shred it.
4. Add beans, broth, chilies and seasonings. Bring to boil.
5. Reduce heat and simmer, uncovered, for 30 min.
6. Remove from the heat, stir in sour cream and cream.
7. Serve immediately.
Not initially crockpot, but it's our go to easy meal. I always double it and freeze the rest in 2-4 person portions. They thaw quickly and then just nuke them. Or just straight in the crock pot frozen and then ready when we get back.
We like it spicy, so for a doubled recipe, we quadruple the cayenne and use chopped green chilies (13 oz) out of the frozen section.
