Monday, September 29, 2008

White Chicken Chili

Makes 6-8 Servings

3-4 cups cooked, cubed or shredded chicken
6 cans Great Northern or Navy beans
6 cans White Kidney beans (Canellini)
2 cans Rotel tomatoes
1 can green chilies
2 - 16oz. sour cream
2 tablespoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic powder


Put all ingredients in a crockpot and stir until well mixed. Cook on low for 4-6 hours. Taste and add more seasonings if needed. Serve with sour cream, tortilla chips and shredded or nacho cheese.

This is my favorite white chili recipe. I have tried several other ones and they are all delicious as well, but the added tomatoes in this recipe and the combination of ingredients is delicious. We always sprinkle shredded cheese on top or stir in nacho cheese and scoop the chili out with tortilla chips. I love this!

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