I love chicken chili. True story.
I like that it is lighter than regular chili. I like that it has taco or Mexican seasonings. I like myself some lime and cumin. Yes I do.
I used to have an old faithful White Chicken Chili recipe. Well, it wasn't really a recipe, it was a season packet and the instructions per that packet. Still good, just not really a recipe. We loved it, but we haven't had it in years. Years I tell you.
First, because we kind of outgrew it. Is it weird to outgrow a recipe? I hope not. I mean I hope every day that The Hubs has outgrown his boxed mac and cheese made with cream of chicken soup and peas. Thus far, he has not. I still love him. He can have his mac and cheese and peas.
Another reason we haven't had it in years, the seasoning packets are not as easy to find.
So White Chicken Chili left our culinary lives. So sad. So, so sad.
I kind of wanted it to come back.
So I developed this White Chicken Chili recipe using all my favorite ingredients. Did you catch the whole lime and cumin hint earlier?
Oh White Chicken Chili, thanks for showing back up in my life. Oh and by the way, thanks for showing up in a slow cooker. You know how I love my slow cooker. I super like this chili. Super duper like.
This chili is spicy, but not hot. It is full of flavor, but is not overpowering. This is a chicken chili that will warm you up on a Winter day, but is light enough for a Summer afternoon. It pairs up great with Monterrey Jack cheese (my favorite cheese by the way) and a couple slices of avocado.
Since this recipe is made in a slow cooker, there is little prep to do. Especially if you use a rotisserie chicken. Then the slow cooker does the cooking and you can take a nap. Or at least wish you were taking a nap.
Here is another Slow Cooker Saturday with my new favorite White Chicken Chili.
Slow Cooker White Chicken Chili
4 cups cooked shredded chicken
1-2 Tablespoon olive oil
1/2 green bell pepper, diced
1 jalapeno, seeded and diced
1/2 onion, diced
2 teaspoons minced garlic
4 cups chicken broth
3 (15 oz) cans of pinto beans, drained and rinsed
1 packet dry ranch mix
3 Tablespoons cumin
1/4 teaspoon ground cayenne pepper
Monterrey Jack cheese, shredded
In a large skillet, heat up the olive oil. Add in the peppers, onion, and garlic. Stir frequently until the vegetables are tender, about 5 minutes.
Add the cooked veggies, the chicken, broth, beans, ranch mix, and cayenne pepper to a slow cooker. Stir. Cook on low for 6 hours.
Serve with Monterrey Jack cheese, sour cream, and avocado slices.
Go HERE for other Slow Cooker Recipes.
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