Creamy Slow-Cooker White Chicken Chili
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 12 servings (3 quarts).
My friend Caroline Gray and I came up with this creamy slow-cooker white chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
Ingredients
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3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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3 cups cubed cooked chicken breast
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1 jar (15 ounces) Alfredo sauce
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2 cups chicken broth
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1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
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1 cup shredded Monterey Jack cheese
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1 cup shredded pepper jack cheese
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1 cup sour cream
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1 small sweet yellow pepper, chopped
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1 small onion, chopped
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1 to 2 cans (4 ounces each) chopped green chiles
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3 garlic cloves, minced
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3 teaspoons ground cumin
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1-1/2 teaspoons white pepper
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1 to 1-1/2 teaspoons cayenne pepper
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Optional: Salsa verde and chopped fresh cilantro
Directions
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1.
In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.
Nutrition Facts
1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein.
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