WHITE CHICKEN CHILI

 

  • Cooking Time: 8-10 hours
  • Servings: 6
  • Preparation Time: 5

Ingredients

  • large boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • About 20 oz. chicken broth
  • 1 - 15 oz. can diced tomatoes
  • 1 - 15 oz. can diced tomatoes with chilies
  • 1 - 4 oz. can chilies
  • 48 oz. Northern beans, drained
  • 2 - 3 Tbsp. cumin (or more!)
  • 1 - 2 tsp. Cajun spices
  • 1 tsp. salt
  • 1 Tbsp. brown sugar
  • 1 c. frozen roasted corn

Directions

  • Throw all the ingredients in the crock pot or dutch oven on low for about 8-10 hours. Top with jack cheese, sour cream, cilantro, salsa and fresh hot peppers.
  • To make this recipes more "Yats"-like, shred the chicken with a fork and then add back into the soup before serving.

Notes

Chris and I love Yats' White Chicken Chili (a local Creole joint) but finding the right recipe seemed impossible. This one is as close as I could come. It always gets rave reviews from guests.

Categories: Main Dish  Soup 
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