White Chicken Chili ~ Crock Pot

 

White Chicken Chili ~ Crock Pot

In Crock Pot add:

1 Medium Onion Diced

1 Bell Pepper Diced any color of your choice

2 Small Jalapeno Pepper seeds and membrane removed and finely diced

6 Garlic Cloves, Minced

2-1/2 tsp Cumin or more to taste

1 tsp Oregano

2 tsp Chili Powder or more to taste

1 tsp. Chipotle Smoked Red Jalapeno or use more Chili Powder

Salt and Pepper to taste

Mix well and Top with

4 Boneless Chicken Breast Pat dry with paper towel. Seasoned with Salt, Pepper, Garlic & Onion Powder and Chili Powder

Pour on

3 Cups Chicken Stock or if want thicker add only 2 Cups 

Cover the Crock Pot and Set on low and cook 7-8 Hours or until Chicken is done and Vegetables are tender.

Remove the Chicken and shred with 2 Forks. Return Shredded Chicken to Crock Pot. Adjust Seasoning.

Turn to high heat

Add:

1- 29 oz can Garbanzo Beans (rinsed and drained)

1-14oz can Full Fat Coconut Milk, stir in

Cover and heat 10-15 minutes or until soup is heated through.

Stir in:

Juice of ½-1 lime

½ Cup Fresh Chopped Parsley and/or Cilantro

Simmer for 2 Minutes 

We like the White Chicken Chili on the Soupy Side.

If you like it thicker add less Chicken Stock. If you want it even Soupier add more Chicken Stock and Seasonings.

The Chili is great served with a Crusty Bread. And some Sour Cream. 

Optional:

Serve over Rice or Cauliflower Rice 

ENJOY!!