White Chicken Chili with Black Beans
Nothing says fall better than a nice hot bowl of chili. You probably have half a dozen different chili recipes in your kitchen as we speak. Why do you need one more? I’ll tell you why – because this one is a show stopper. Literally – I have won chili cook offs with this chili. It is creamy and full of chicken and spices. Not to mention how easy it is. Just add all the ingredients except the corn and creams in the crock pot and let it cook all day and done! Your house will smell delicious and your tummies will thank you. We top it with shredded cheese and eat it with tortilla chips. Enjoy!
Creamy White Chicken Chili with Black Beans
This creamy white chili is full of tender shredded chicken and white and black beans.
Ingredients
- 1.5 lbs chicken I use chicken tenderloins
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can green chilis
- 1 can white kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black bepper
- 1/2 tsp cayenne pepper
- 1 can corn drained
- 1 cup whipping cream
- 1 cup sour cream
- shredded cheese optional
- tortilla chips optional
Instructions
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Place frozen chicken in crock pot. Add all ingredients except whipping cream, sour cream, and corn. Place the lid on the crock pot and cook on high for one hour. After the hour is up, turn to low for the rest of the time. You can let this cook all day on low if you have the time. If using thawed chicken just keep on low for 5 hours.
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Take the chicken out of the crock pot and shred each piece. Place back in the crock pot and stir. Add the corn and stir. Add the sour cream and whipping cream and stir. Let heat through for about 10 minutes. Top with shredded cheese and serve with tortilla chips.
