Its the perfect type of day to bust out my FAV soup recipe that Ive received (thank you very much, Lori Langebartels!) Its a creamy, delicious, insanely easy White Chicken Chili recipe! I make it for anyone I take a meal to during the cold months and get asked for the recipe all the time! Its very much MY style of cooking, super fast and super tasty....It literally takes 5 minutes to make and another 5 minutes to finish. You start with frozen (SEE, I said easy!) chicken, dump in all the ingredients, turn on the crock pot and leave it for 6-8 hours, Shred the chicken at the end, throw on your toppings and enjoy! We even finish it off with low fat sour cream, low fat cheese and baked chips, so its fairly low in fat compared to most creamy soup recipes! We always have leftovers, too! LOVE IT! (if you cant read my scratchy writing): 3-4 Frozen Chicken Breasts (3 if large, 4 if medium, 5 if small or you like a lot of chicken) 2 Cans Great Northern Beans, Undrained 1 Can Cream of Chicken Soup 1 Can Chicken Broth 1 Can White Corn, Undrained 1 Packet Taco Seasoning 1 Can Chopped Green Chiles (near taco seasoning at the store) Topping: Green Onions, Chopped (optional) Sour Cream (Or can be stirred in at end to make soup even creamier) Shredded Cheese Tortilla Chips (we use the scoop kind, baked) To Make, put frozen chicken in crock pot, pour beans and corn straight in. Mix Cream of Chic Soup, Chic Broth, Chiles and Taco Seasoning in a bowl and pour into crock pot. Stir and turn on high for 5-6 hours or low for 6-8 hours. At end, shred chicken with two forks and put back into soup.
Posted on: Tue, 07 Oct 2014 17:44:27 +0000
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