This chili is perfect for chilly fall nights, it's also really great for a crowd.
Serves: 10
Prep Time: 10 Minutes
Cook Time: 6-8 Hours
We have officially entered chili season. Turkey chili has always been my favorite, but this comes close to a new favorite to add to the list. This was my first attempt with this one which everyone was quite pleased with. I just dumped everything into my slow cooker and came home to dinner. This recipe is great to make ahead of time, and reheats very well.
You can feed quite a few people with this chili, especially if you have a large slow cooker like this one.
Ingredients
3-4 cups shredded chicken (to save time, you can use a whole, already roasted chicken)
1 yellow onion, diced
4 4oz. cans diced green chilis (I use 2 hot, 2 mild.)
4 cans white beans, drained and rinsed (2 will be blended, 2 will be dumped in as is.)
4 cups chicken broth
1 cup (8 oz.) reduced-fat cream cheese
1 cup shredded jalapeño Monterey jack cheese
2 tablespoons garlic, minced
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper
Toppings
Sliced jalapeños
Sliced avocados
A dollop of sour cream
Minced fresh cilantro
Tortilla strips
Shredded jalapeño Monterey jack
Directions
Add everything but 2 cans of the white beans into the crock pot.
Put 2 cans of the drained and rinsed white beans into a blender and blend until smooth. Dump into crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Stir well and serve with desired topping.
Comments