October 02, 2018
It’s that time of year again – there’s a chill in the air and chili in your crock pot®. Every October, we hold a chili cook-off at our corporate office in Denver. Now that the leaves are changing colors, we thought this would be the perfect time to share the recipe from last year’s winner, Krystal who is our VP of Tax Audit Compliance.
White Bean Chicken Chili
4-6 chicken breasts
4 cups chicken broth
2 onions, diced
1 tsp garlic powder
1 tsp cayenne pepper
1 – 4oz can diced green chilies
1 – 28oz can green enchilada sauce (sometimes I throw in an extra can of this or green chili salsa)
3-4 cans of white beans (navy, etc.), drained
16 oz pepper jack cheese
1) Boil the chicken until cooked through and then chop
2) Cook onions in chicken broth until translucent
3) Add all other ingredients except the cheese and cook until heated through (or all day in a crock pot®)
4) Add cheese before serving
Want more meal ideas? Click here for some other easy crock pot® meals that are perfect for watching football, hockey or your favorite fall shows.
