![]() To keep it lighter, serve with corn tortilla slices, cilantro, and a lime wedge. I like to serve White Chicken Chili with Fritos, avocado slices, shredded mild cheddar cheese, and chopped fresh cilantro. Ready to serve once beans are heated through. ![]() During the last 30 minutes of cooking, stir in the white beans and cream style corn.Shred the chicken with two forks either in the crock-pot or in a bowl.Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Combine chicken breast, broth, diced tomatoes, green chiles and spices in a slow cooker.Corn Kernels: If you like more corn, add in ½ cup of canned, frozen or fresh corn kernels.Cream Style Corn: Gives the soup a creamier consistency without adding a lot of extra fat and calories!.Can substitute pinto or black beans or a combination. White Beans: Navy or Great Northern Beans.Spices: Chili powder, cumin, oregano, salt, pepper, onion and garlic powder. ![]() Use hot if you like spicy! Green Chiles add that necessary tang and unique flavor to the chili.
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