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!!
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!!
We love white chili. Your recipe looks great!
Blessings!
Gail
.-= Gail@FaithfulnessFarm´s last blog ..Squash & Chicken Stew ~ Crockpot Wednesday =-.