Now that the fall weather is here it’s time to make all the soups and stews. They are the epitome of comfort food, and there is nothing better than enjoying a bowl at the end of a long day. Last week I had a craving for some white chicken chili, so threw some ingredients into the crock pot, and couldn’t be happier with how it turned out!
I didn’t take pictures of the process, but really all you need to do is dump all the ingredients in a crock pot and cook it on low for 6-8 hours. It was so easy, and turned out so tasty!
- 1 pound cooked chicken
- 1 14.5 oz can corn
- 1 can tomatoes with chilies
- 1 14.5 oz can chicken broth
- 2 14.5 oz cans white kidney beans
- 1 tabelspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- dash salt
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1-2 cups mozzarella cheese
- 1 avocado
- Throw the first 9 ingredients in a crock pot. Do not drain the cans. Cook for 4-6 hours on low.
- Cook on low 4-6 hours.
- After cooked. Melt better and add flour. After it starts to bubble a little, slowly add milk. Cook until thickened, then add 1/2 cup a cheese. Stir until melted, then add to crock pot.
- Serve with diced avocado, shredded cheese, and tortilla chips.
What about you? What’s your go-to comfort food? If you like the beef and beans chili recipe then be sure to check out my crock pot chili recipe. My husband said it was some of the best chili he’s had, and that’s saying something, since he is picky about his chili.
