This is a great time of year to haul out all your stew, soup, chili and chowder recipes!! Warm, soothing and filling. It just doesn’t get better than that on a cool crisp day!!! And when you can put it in the crock and let it do it’s own thing, it’s even nicer!!

Southwestern White Chili

What you need

• 1 c.  chopped onion
• 4 garlic cloves, minced
• 2 t. ground cumin
• 1 t. dried oregano, crushed
• 1/4 t.  ground cayenne or red pepper flakes
• 3 (15 1/2 oz) cans northern beans, drained and rinsed
• 2 (4 oz) cans diced green chilies
• 4 c. chicken broth
• 3 c. chopped , cooked chicken
• 2 c. shredded Monterey Jack cheese (8 oz)
• sour cream (optional)
• more green chilies for garnish (optional)

What to do

• In a 3 1/2 to 6 quart slow cooker, place onion, garlic, cumin, oregano, red pepper, beans, 2 cans chili peppers, broth and cooked chicken.  Stir to combine
• Cover and cook on low heat setting for 7-8 hours or onhigh heat setting for 3 1/2- 4 hours.  Stir in cheese until melted at end of cooking time
• Ladle the chili into 8 bowls.  If desired, top with sour cream and sprinkle with additional chilies.

Happy Eating!!

To get more crock pot ideas visit Debbie!!

Tags: cooking, food, home, recipes

Categories: cooking, food, home, recipes

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One Response

1. 

   Gail@FaithfulnessFarm:

   We love white chili. Your recipe looks great!

   Blessings!
   Gail
   .-= Gail@FaithfulnessFarm´s last blog ..Squash & Chicken Stew ~ Crockpot Wednesday =-.

   18.11.2009 11:23