White Chicken Chili in the Crockpot
  • 3 chicken breasts (raw), cut into bite-sized pieces *TJ likes to double the chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans white beans, drained
  • 1 regular can pink beans (pinquitos)
  • 1 large can diced green chiles
  • 1 cup frozen corn
  • 2 cups chicken stock
  • 1 jalapeƱo, minced*
  • 2 teaspoons ground cumin
  • ½ teaspoon chipotle chili powder
  • salt & pepper, to taste
  • ½ cup finely crushed tortilla chips
  • 2 cups shredded pepper jack cheese
  1. Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours.
  2. During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened.
  3. Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!
  4. *doubling the chicken will make it very thick and hearty
  5. *feel free to remove seeds from jalepeno or leave out if you are worried about the spice
Recipe by The Sisters Cafe at http://thesisterscafe.com/2014/12/white-chicken-chili-crockpot