EASY WHITE CHICKEN CHILI
My mom’s White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove.
INGREDIENTS:
- 6 (15 ounce) cans great Northern beans drained and rinsed
- 3 (4 ounce) cans diced green chiles
- 1/2 cup butter
- 1 white onion diced finely
- 1/2 cup flour
- 4 cups chicken broth (I like to use Better than Bouillon chicken base with water)
- 3 teaspoons ground cumin
- 2-3 cups shredded rotisserie chicken (or cook chicken breasts in chili – see note)
- 2 cups shredded Monterey Jack cheeses (or Mexican blend cheese)
- 1 cup sour cream
- dash of hot sauce (optional)
INSTRUCTIONS:
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In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
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In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
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Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
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Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips …