Sunday, November 5
Happy November :)
This is my 3rd white chicken chili recipe on the blog. Each recipe is slightly different and equally as delicious. My original version has cream cheese in it and black beans (this is my Mom's favorite), my second version has white beans and sour cream stirred into the chili. This new version also has white beans along with hominy and cream of chicken soup. The flavor is outstanding. I had this at a work luncheon on Halloween and had to have the recipe to share with all of you.
It's so simple. You throw everything in the slow cooker and let it go.
It is a pretty brothy chili and you can always add less broth, if you prefer. If you top it with cheese and sour cream then it becomes a creamy bowl of deliciousness.
Slow Cooker White Chicken Chili {with hominy}
adapted from: Ruth Ann and Shanelle
(Printable Recipe)
1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro
For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions
Place chicken in the bottom of a 6-quart slow cooker. Top with beans, hominy and diced onion. In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is cooked through. Remove chicken and shred. Return chicken to slow cooker along with the chopped cilantro. Stir to combine. Taste and add a little more taco seasoning, if needed. Serve with desired toppings. Serves: 5-6.
