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Margaret’s White Chicken Chili
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Description
Delicious and hearty soup, perfect for fall and winter!
Ingredients
- 2 cups Cooked Chicken
- 3 cans Great Northern Beans (15 Oz Cans), Drained And Rinsed
- 6 cups Chicken Broth
- 1 whole Onion, Chopped
- 1 can Corn (white Or Yellow), Drained
- 1 whole Zucchini, Chopped
- 2 cans Diced Green Chiles (4 Oz Cans), Drained
- 2 cloves Garlic, Minced
- 2 teaspoons Ground Cumin
- 1-½ teaspoon Dried Oregano
- ¼ teaspoons Red Pepper Flakes
- 1 teaspoon Salt
- ½ teaspoons Ground Pepper
- TOPPINGS:
- Sour Cream
- Shredded Cheddar Cheese
- Cilantro
Preparation
Tear chicken into bite-sized peices (I cook the chicken in the crock pot on low for 7 to 8 hours and it falls apart easily).
Combine beans, broth, and onion in a large pot and bring to a boil. Reduce heat, add the remaining ingredients, and simmer for an hour.
Make sure to top this with sour cream, cheddar cheese, and cilantro.
This soup is even better if you make it a day ahead of time and then just warm it up before you serve it. Yum!
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One Comment
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katy425 on 10.21.2009
I made this for a work potluck. It was really easy and made a ton of it. It’s got a lot of spice in it, which I like, and I was able to let it sit in the slow cooker all morning so that it was still warm at lunch. I omitted the zucchini since they are out of season and didn’t really miss it. Great recipe!