Ingredients
Main Ingredients
- 2 cups Great Northern Beans (drained and rinsed)
- 3 cups Cubed Cooked Chicken Breast (rotisserie chicken works well)
- 1 cup Alfredo Sauce (can use homemade)
- 4 cups Chicken Broth (or vegetable broth)
- 1 cup Frozen Corn (fresh or canned can be substituted)
- 1 cup Sour Cream (or Greek yogurt)
- 1 cup Monterey Jack Cheese (for creaminess)
- 1 cup Pepper Jack Cheese (omit for milder flavor)
- 1 can Chopped Green Chiles (or jalapeños for more heat)
- 1 medium Onion (yellow or white) Chopped
- 3 cloves Garlic (fresh or pre-minced) Chopped
- 1 teaspoon Ground Cumin
- 1/2 teaspoon White Pepper (or black pepper)
- 1/4 teaspoon Cayenne Pepper (to taste)
- 1 medium Sweet Yellow Pepper (or red/green bell peppers) Chopped
- 1/2 cup Salsa Verde (for topping)
- 1/4 cup Fresh Cilantro (for garnish)
Method
Preparation
- Start by chopping the onion, garlic, and sweet yellow pepper into small pieces.
- In a slow cooker, combine the rinsed Great Northern Beans, cubed chicken, and chopped veggies.
- Pour in the chicken broth and Alfredo sauce, mixing well.
Cooking
- Add in the frozen corn, sour cream, Monterey Jack cheese, and Pepper Jack cheese. Stir to combine.
- Sprinkle in the ground cumin, white pepper, cayenne pepper, and chopped green chiles. Mix everything together.
- Set the slow cooker on low and let it cook for about 6-8 hours, or on high for 4 hours.
Finishing Touches
- When it's done, give the chili a good stir and taste. Adjust seasoning if necessary.
- Serve with a dollop of salsa verde and garnish with fresh cilantro.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 10gSugar: 5g
Notes
This chili can be paired with warm, crusty bread or rice for a fuller meal. Leftovers can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.
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