Name: Award-Winning White Chicken Chili
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Chicken broth - 1 (14 ounce) can; Condensed cream of chicken soup - 1 (10.5 ounce) can; Chopped green chile peppers - 1 (4 ounce) can; Taco seasoning - 1 (1.25 ounce) package; Skinless, boneless chicken breast - 1 ¼ pounds; Great Northern beans - 2 (15 ounce) cans; White corn, drained - 1 (15 ounce) can; Sour cream - ½ cup; Shredded pepper Jack cheese, or to taste - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Award-Winning White Chicken Chili

1. Chicken broth - 1 (14 ounce) can

2. Condensed cream of chicken soup - 1 (10.5 ounce) can

3. Chopped green chile peppers - 1 (4 ounce) can

4. Taco seasoning - 1 (1.25 ounce) package

5. Skinless, boneless chicken breast - 1 ¼ pounds

6. Great Northern beans - 2 (15 ounce) cans

7. White corn, drained - 1 (15 ounce) can

8. Sour cream - ½ cup

9. Shredded pepper Jack cheese, or to taste - ½ cup

How to cook deliciously - Award-Winning White Chicken Chili

1. Stage

Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl.

2. Stage

Layer chicken, great northern beans, and corn in a slow cooker. Pour broth mixture over top. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. Stage

Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.

4. Stage

Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.