CREAMY WHITE CHICKEN CHILI
This creamy
white chicken pepper is very easy to prepare in your slow cooker! Creamy with
lots of spices, it's the perfect companion for cool nights!
INGREDIENTS
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 (14 oz) cans white beans, drained
- 2 cups chicken broth
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup butter
- 2 cups milk
- 2 (4 oz) cans chopped green chiles
- 1/2 tsp tabasco sauce, optional
- 6 Tbsp all-purpose flour
- 1/2 cup sour cream
- 1 lime, juiced
- 2 lbs boneless skinless chicken breasts
- 1/2 cup grated Monterey jack cheese, for serving
- 1 medium yellow or white onion, finely diced
- Cilantro, for serving
INSTRUCTIONS
First, In
the slow cooker, combine the onions, chicken, beans, broth, chili powder,
cumin, pepper, salt, green peppers and tabasco sauce. Cover and cook on low
heat for 4 to 6 hours or until chicken is very tender.
Then, Remove
the chicken from the slow cooker and place on a cutting board. Let him rest.
Start
melting the butter in a large saucepan over medium heat. Once the butter is
melted, add the flour by whisk, one tablespoon at a time. Add the milk, about
half a cup at a time, and whisk. The mixture will become thick and creamy. Add
the mixture to the slow cooker and stir.
Grate the chicken
and stir it in the slow cooker.
Add the sour
cream and lime juice. Season to taste (I added salt and pepper and more cumin).
Pour into
bowls and garnish with grated cheese and cilantro.
Happy
Cooking Time.
