Saturday, October 17, 2009

Crock Pot White Chicken Chili

I came across this recipe on the Betty Crocker website and thought it looked pretty tasty, so I made it up a few nights ago. It was a wonderful, rich, filling soup with a little kick of spice that tasted great on a cool autumn night! I made a batch of cheddar onion bread in my bread maker to top off the meal, yum!

Crock Pot White Chicken Chili

4skinless chicken thighs
1large onion, chopped (1 cup)
2cloves garlic, finely chopped
1 3/4cups chicken broth (from 32-oz carton)
1teaspoon ground cumin
1teaspoon dried oregano leaves
1/2teaspoon salt
1/4teaspoon red pepper sauce
2cans (15 to 16 oz each) great northern beans, drained, rinsed
1can (11 oz) white shoepeg corn, drained (I just used yellow corn)
3tablespoons lime juice
2tablespoons chopped fresh cilantro



Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.


Cover and cook on Low heat setting 4 to 5 hours.




Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Weight Watchers points per serving: 4

3 comments:

  1. yum!! that looks really good. I make a white chicken chili too, but it is totally different! I will have to try yours!!

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  2. I will totally try this out one day next week. Congratulations on your weight loss. You are awesome. Cheddar Onion Bread sounds delicious as well. Did you post the recipe on your blog? I have to look it up. :P

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  3. What is red pepper sauce and where in the grocery store can I find it? Thanks!

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