Monday, March 3, 2014

Crock-pot White Bean Chicken Chili

1 large onion, chopped
1 can green chili's drained
2 garlic cloves
2 large chicken breast
2 TBSP ground cumin
1 TBSP dried oregano
2 TBSP chili powder
2 (15-ounce cans) cannelloni or other white bean, rinsed and drained
1 bag frozen corn
4 cups low sodium
1/4 tsp crushed red pepper flakes
salt and pepper to taste

Sour Cream
Avocado, diced
Chopped cilantro
Parmesan Cheese
Tortilla chips

Directions:  Put all ingredients in a crock pot and cook on low 6-8 hours.  Shred the chicken before serving. Garnish to your taste.

This is a recipe combined from two different ones found on the Internet.  One from Mel's Kitchen Cafe and the other from Giada De Laurentiis on Food Network. I also added a few ingredients that I thought would work.

Comments:  I cannot rave enough about this soup. We added lime juice to taste to each bowl and added a dollop of sour cream.  Oh my!  the lime juice gave it a freshness that was unbelievable and the sour cream made the texture of the soup perfect.  YUM!

Giada added a bunch of Swiss chard, stems removed and chopped into small pieces.  I am sure this would be delicious, and good for you too!

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