Crock Pot White Chili

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4 Boneless Chicken Breasts, cut into small chunks
1 tsp. cumin powder
1 tbsp. lemon pepper
2 cups water
1 tbsp. garlic powder
cup dried chopped onion
2 cans white or yellow corn
2 4-oz. cans of green chills, undrained and chopped
1 15-oz. can white (navy) beans, undrained
2 cans Fat Free Cream of Chicken Soup

Sourdough rounds (cut for use as bowls) and Shredded Cheddar Cheese


Place all ingredients except beans and soup in a 5 quart crock pot. Leave the lid slightly ajar and cook on high for at least 5 hours. (Mixture will form solid mass in the center of the crock pot. Break up the mass, and mix back in with all the liquid in the pot after several hours - or just stir it every 30 minutes or so.) Pour both cans of soup into a bowl. Spoon out at least a cup of the liquid from the crock pot and mix into the soup to thin. Pour the soup mixture back into the crock pot. Add the beans and stir thoroughly. Cover and continue to cook for at least an hour more.

Serve in sourdough bowls, topped with grated cheese. This recipe serves 4-6 really hungry people as a main dish.

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