Slow Cooker White Chicken Chili

I don’t know about y’all, but we eat soup all year long!  We have a family tradition of having this White Chicken Chili waiting on us in the slow cooker for when we get home from a long day at Point Mallard Water Park!

I love it because it takes less than 5 minutes to throw together and it is a hearty one pot meal that is definitely needed after a long day at a water park or any other tiring summer activity!  If I didn’t put something in the slow cooker before leaving, I know we would end up going through a drive-thru or ordering a pizza.    I guess I should add that it is also INCREDIBLY delicious and possibly Uncle Bee’s and my daughter’s favorite soup   :-)

Ingredients

• 2 lbs chicken thighs or breast
• 1 onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth
• 2 (15oz) cans great northern beans, undrained
• 1 (15oz) can white corn, drained
• 1 (1 1/4oz) packet of taco seasoning
• 1 (4 1/2oz) can of chopped green chilies, undrained
• 1 (10 3/4oz) can condensed cream of chicken soup
• 1 cup sour cream
• shredded monterey jack cheese for topping
• fresh jalapeno for topping for the ones that like a little more heat

Instructions

1. Throw everything in the slow cooker except the sour cream and cheese. Cook on low 6-8 hours and stir in the sour cream before serving. Top with cheese and fresh jalapenos if desired ;-)
2. Place all ingredients in a gallon sized freezer bag except for sour cream and toppings. Label with name and date and any additional instructions or notes. When ready to cook: Allow it to thaw for 24 hours in the fridge. Cook in slow cooker for 6 to 8 hours. Stir in sour cream before serving. Top with cheese and fresh diced jalapenos if desired. Enjoy!
3. ................................

for full recipes please see : www.auntbeesrecipes.com

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