Weekly Food Finds – January 31st, 2020 – Rimann Liquors

Weekly Food Finds – January 31st, 2020

January 31, 2020

Crockpot White Chicken Chili (Great for a crowd on Super Bowl Sunday)

  • 1 ½-2  lbs of Boneless Skinless Chicken Breasts
  • 3 – 15oz cans of Great Northern Beans** or Cannellini Beans (Drain 2 cans only)
  • 1 – 15oz can of White Corn (drained)
  • 1 – Pkg of Taco Seasoning
  • 1 – Can Chopped Green Chilies
  • 1 – Medium Onion – Chopped
  • 1 – Can of Cream of Chicken Soup
  • 1 – 15oz Can of Chicken Broth
  • ½ Cup Sour Cream
  • ½ – 1 Teaspoon of Cumin (depending on your taste)
  • ½  – Teaspoon Ground Oregano
  • 1 – Teaspoon Minced Garlic
  • ½ – 1 Teaspoon Paprika
  • Cilantro (Optional)
  • Salt & Pepper to taste

Toppings:

  • Sour Cream
  • Chopped Green Onions
  • Shredded Monterey Jack Cheese
  • Tortilla Chips
  • Avocado – Slices

 

Directions:

Place chicken breasts in the bottom of the crock pot.  Top with beans, corn and chopped onion.  

In a bowl combine taco seasoning, green chilies, soup and broth, cumin, oregano, garlic and paprika.  Mix well and pour over the chicken, beans and corn.

Cover and cook 8-10 hours in the crockpot. 

Before serving stir gently to break up the chicken breasts, then stir in a ½ cup of sour cream.

Serve with your favorite toppings or the ones listed above.

NOTE:  I cook mine about 10 hours.  Depending the consistency of the chili you may want to add more chicken broth as it cooks.  I like mine thicker. 

** I used Hy-Vee brand of Great Northern Beans and found them to be a larger bean and a little tougher than a cannellini bean.  My preference would be cannellini beans. 

Source: Rimann Liquors team members, Ann Pontow & Carly Jones

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