This crockpot white chicken chili recipe by Cooking with Shotgun Red on YouTube is a great alternative for a different type of chili than a traditional tomato red sauce broth. Chili is one of my favorite things to eat during the cold winter because it warms up my body. I love holding a bowl of hot chili while sitting on the couch covered in a big cozy blanket. Also, it’s a great filling meal that has protein, carbs, and vegetables all in one dish and bites. I’ve never made white chicken chili before because I love the traditional ground beef kind, however, I need to change it up.
Ingredients:
- 2 cups shredded chicken
- 2 1/2 cups chicken broth
- 3 cans great northern beans (drained)
- 1 can Rotel tomato and green chilies
- 1 small can of green chilies
- 1 cup sweet corn (drained)
- 1 cup chopped onion
- 1 tbs minced garlic
- 1 tbs granulated chicken bouillon
- 1 1/2 tbs chili powder
- 1 tsp red pepper (flakes)
- salt and pepper to taste
- 1 cup sour cream
- 1 cup Monterey Jack cheese
- 1- 2 tbs cilantro
- toppings ( crispy onions or tortilla chips)
Directions:
First, in a separate skillet on medium heat, add oil and butter. Then, saute the onions and garlic. Once they are partially cooked, add them to the crockpot.
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Next, in a crockpot, add the chicken, chicken broth, beans, Rotel, green chilies, sweet corn, and sour cream. Add in the seasonings and cook on HIGH for 3-4 hours or LOW for 6 hours. Prior to serving, add the cheese and stir until melted.
Serve this chunky white chicken chili with more shredded cheese, sour cream, crispy onions, or tortilla chips. I love corn chips in my chili because it’s simply salty and adds a nice crunch. Garnish with cilantro or other green herbs. Chili is the ticket to comfort food in the winter so I can’t wait to make this version.
