White Chicken Chili Recipe

When my oldest was in kindergarten, he and my husband entered the school’s chili cook-off. And won. He’s now in 6th grade, and every year since, he and his dad have been trying in vain to recapture their former glory. Every year they enter. And every year, the Best in Show Chili Medal has been just out of reach, taunting them.

In all fairness, some of them we didn’t deserve to win. The Best Wurst Chili Ever was a terrible marketing scheme on our part. A clever name, but you shouldn’t put “worst” in the title of any food you serve anyone ever, even when you’re just trying to be funny. Also people don’t really think you’re funny so it fails on all kinda levels. But it still tastes good and I don’t think it got a fair shake and so after you try this chili, try that one and tell me what you think.

But this White Chicken Chili recipe — mmmm. It deserves all the medals and Miss Congeniality as well. It’s warm. Mild enough for the kids but able to be spiced up a little for the grown-ups. Tasty. And crockpotted, so you can put it in before you leave in the morning, chop up the chicken when you get home and then just stick it in a bowl and spoon it into your gaping maw. My favorite.

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White Chicken Chili

Ingredients
2 cans Great Northern beans
2 cans cream of chicken soup
1 can black beans
2 cans diced tomatoes
1 can green chiles
1 1/2 lb boneless, skinless chicken thighs
salt & pepper to taste
Instructions
Rinse chicken, pat dry, and place in the bottom of a slow cooker.
Add beans, soup, tomatoes, and chiles.
Add 1 tsp salt and 1/4 tsp pepper.
Cook on low for 8 hours or high for 4 hours.
Remove chicken and chop into chunks.
Return to slow cooker, add salt and pepper to taste.
Serve with shredded cheese and Tabasco sauce.
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https://peacebutnotquiet.com/must-try-monday-slow-cooker-chili-recipe/