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.
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
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.
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.
I tried this delicious dip at my grandson’s birthday party. My gorgeous daughter in love made this and I knew when I tried it, I had to share it with you. I doubled this recipe which feeds a crowd, this can very easily be cut in half for smaller crowds.
My son and his beautiful wife.
1 pound ground beef
1 pound ground sausage, I used mild but hot would be great too
2 8-ounce packages of cream cheese
2 small packages of original Velveeta
2 cans of Rotel, original
1 can of corn, drained
2 cups of grated cheddar cheese, I used sharp
Add cream cheese, Velveeta, Rotel, and corn to your crockpot. Cook beef (I seasoned mine with pepper and garlic salt), drain and add to crockpot. Cook sausage, drain and add to crockpot. Cook on low for a couple of hours until everything is nice and melty. Stir in additional grated cheese. Once the grated cheese has melted, maintain the dip recipe on low. Serve with you favorite dipping chips. I used Frito Scoops but any sturdy chip works. Thank you Monica 💗💗💗 for the recipe. Enjoy!
I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.
1 packages of chicken tenders
Garlic salt, season as desired
Pepper, season as desired
Smoked Paprika,season as desired
I/2 onion chopped
I 16.8 ounce can of chicken tortilla soup
1 10 ounce can of enchilada sauce
1 small can of green chilies chopped, do not drain
3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands
8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole
Garnish with your favorites, I used sour cream and Jalapenos. If you like black olives, use them.
Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours. Add cheese and cook for an additional 30 minutes. Enjoy!