KILLER WHITE CHILI

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Killer White Chili image

We can see why this white chicken chili has won so many awards. It has the perfect balance of spice and creaminess. Each bite just got better and better. Easy to make, whip up a batch when you're in the mood for comfort food.

Provided by Suzanne Mills

Categories     Cream Soups

Time 6h20m

Number Of Ingredients 15

1 lb navy beans, dry
5 c chicken broth
1/4 c butter
2 Tbsp garlic, minced
1-1/2 c onions, diced
1 c celery, diced
1 c green chilies, diced
2 lb chicken breast, diced
2 Tbsp cumin
1 Tbsp oregano, dried
1 tsp white pepper
1/2 tsp black pepper
1 tsp red pepper flakes
1 can(s) corn (15.25 oz)
8 oz cream cheese

Steps:

  • 1. Wash beans. Cover with water and soak overnight.
  • 2. Place beans in a 5-quart Crock Pot with the chicken stock.
  • 3. In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
  • 4. Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
  • 5. Cook on low for 6-hours, covered.
  • 6. Just before serving, add cream cheese and let it melt for about 15-minutes.
  • 7. Then stir it through your chili.

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