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Mindi

White Bean and Chicken Chili Recipe

This white bean chicken chili cooks up in your slow cooker and is so delicious! It's the perfect change from your regular chili or soups!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts about 3 - 4 large breasts
  • 2 cups chicken stock
  • 4.5 oz can of green chiles
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 bag 16 oz frozen corn
  • 2 15.5 oz cans white beans drained and rinsed (I used 1 can of Cannelini and 1 can of Navy beans)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 teaspoon Better Than Bullion Chicken Base or 1 boullion cube
  • ½ teaspoon white pepper
  • ½ cup sour cream

Method
 

  1. Place chicken breasts in the bottom of your slow cooker
  2. Add chili powder, onion powder, cumin, garlic powder and cayenne
  3. Top with beans, corn, chiles and finally, the chicken stock
  4. Cook on low for 5 - 7 hours
  5. Remove the chicken from the slow cooker and shred the chicken using 2 forks. Return the chicken to your slow cooker.
  6. In a non-stick skillet, melt the butter. Sprinkle the flour over the butter and whisk to completely blend. Allow the butter/flour mixture to cook until is starts to brown. Slowly whisk in the milk and boullion, making sure all lumps are gone.
  7. Allow this mixture to cook for about 5 minutes or until it starts to thicken.
  8. Add the butter/flour/milk mixture to the crockpot and stir to combine
  9. Add the sour cream.
  10. Cook for another hour on low and serve!