Chicken Chili
This is my sons all time favorite soup. He literally asks me to make it about 4 times a week. Thankfully everyone else loves it too. This recipe is fast and easy. I like to make it in the crockpot on low for 7 hours or high for 4. When ready to serve we top ours with fritos!
WHY I LOVE THIS
TIME This recipe has very little hands on time, it is perfect for the work week or even a relaxing Sunday when you want to put dinner on in the morning and have it be ready after a long day of fun! It’s especially fun in the spring and fall when the days are warmer and the evenings cooler. Sometimes I put this soup together and plug the crockpot in on our outdoor patio table. Then we make a bonfire in the yard that evening and have steaming warm soup around the fire, and no one even has to go inside. Oh my gosh this is seriously the BEST!
TASTE White chicken chili was one of my son’s favorites. This soup packs all of those flavors without the cream or white sauce. It is so rich with spices that you do not miss any of the cream. We love topping ours with Frito’s which happen to be top 8 free. You can add any topping you’d like. My husband does add shredded cheese to his but my son and I enjoy ours without and do not miss it. I will sometimes add cherry tomatoes halved to mine when finished cooking, my mom adds a little Franks red hot sauce to hers. It’s one of those dishes that has a great base and can be customized to each person’s preference with toppings. Plus setting different toppings out sure makes for a beautiful presentation.
VARIATIONS It is ok to omit the corn in this recipe if you have a corn allergy, just replace it with your favorite sweet veggie. Some finely chopped pepper thrown in towards the end would make a nice replacement to give some sweet and crunch that the corn offers in this soup. You may also use chicken stock instead of Chicken Better than Bouillon. If you do this you may need to add some salt or a little extra seasoned salt.
White Bean Chicken Chili
Equipment
- Crockpot
Ingredients
- 2 ½ Pounds Boneless Skinless Chicken Thighs
- 2 tsp Garlic Powder
- 1 tsp Lawry's Seasoned Salt
- 2 tsp Onion Salt
- 2 tsp Cumin
- 1 4 oz Can Diced Green Chiles
- 2 ½ Cups Corn
- 2 10 oz Can Great Northern Beans
- 3 tbsp Better Than Bouillon Chicken Base
- 2 ½ Cups Water
Instructions
Seasoning
- Combine Onion Salt, Seasoned Salt, Cumin, Garlic Powder in small dish.
- Layer chicken thighs on the bottom of your crockpot.
- Sprinkle Seasoning directly onto chicken
- Layer additional ingredients in this order after seasoning is sprinkled on chicken, (same order as recipe above) diced chiles, corn, northern beans.
- Mix water and better than bouillon. Pour into pot along sides (to help seasoning stay on chicken)
Cooking
- Cook on high for 4 hours or low for 7 hours. Shred chicken before serving and return to pot. Top with fritos, tomatoes or topping of your choice.