White Chicken Chili

To be honest, I had never made white chicken chili and I had never eaten any. This was my first rodeo! I think I read 50,000 white chicken chili recipes before I came up with my own. I must say that I really enjoyed it both ways. The original crockpot version was more like a broth, tonight I thickened it with half and half and cornstarch. Both ways were delicious.

Ingredients:

2 1/2 pounds of boneless, skinless chicken breast

2 teaspoons of cumin

2 teaspoons oregano

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon chili powder

3 cans white chili beans, great northern, I used Bush’s, drained

2 small cans of chopped green chilies

1 32 ounce carton of chicken broth

I onion diced

1 bell pepper, diced, I bought a package of tri colored peppers already chopped

Corn chips, crushed, optional

Sour cream, optional

Lime juice, optional

Shredded Mexican Cheese, optional

Cook on high for 4 hours, shred chicken and return to crockpot.

Thicker Chili

1 cup of half and half

2 – 4 Tablespoons of corn starch

Blend together and add to the chili.

For thicker, creamier chili, add 2 – 4 Tablespoons in one cup of half and half.

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