I have exciting news for you today.
1) The weather for the rest of the week is forecasted to be warmer than yesterday!
If you love food, and you like learning and reading about all things epicurean, I suggest you go download their free iPad magazine. Right. Now.
I know soup can’t make this cold weather go away, but it can certainly warm the body and soothe the mind. This White Chicken Chili is no exception. Did I mention you can just throw everything in the Crock-Pot and walk away?
After sorting through recipe after recipe online, I wanted something less time consuming … With this semester requiring me to be on campus for 12 hours straight on many days, I don’t have time to stand over a stove and stir my soup. This recipe needed to be made easier. So I rewrote my own!
The texture of the shredded chicken is arguably the softest and juiciest I’ve ever cooked.
Now that your “I don’t have time to cook anything” excuse has been put to shame, it’s time to get to work and warm up with White Chicken Chili!
Crock-Pot White Chicken Chili
Author: Lauren Hardy | Serves: 4-5
2 boneless skinless chicken breasts
1 medium onion, chopped
1 garlic clove, minced
1 can great northern (or any kind of white) beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 cups lower-sodium chicken broth
1 tablespoon lime juice
1/4 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper or chili powder
1 teaspoon Tabasco sauce (optional)
1 cup sour cream
1/2 cup half and half
Shredded cheese (Monterey Jack or Cheddar) for topping
1 avocado, sliced
1) Place the chicken breasts in the bottom of a Crock-Pot. Add the following 10 ingredients — not the last four items — and pour on top of the chicken. Turn the Crock-Pot on high and cook for 3 hours (or on low for 6).
2) Remove the chicken breasts from the Crock-Pot and shred. Add the shredded chicken, sour cream and half and half to the Crock-Pot and stir until combined. Top with shredded cheese and avocado slices. Serve warm with tortilla chips.