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8 Award-Winning Recipes from LDS Living Readers


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White Chicken Chili

By Heather Cheney

· 2 boneless skinless chicken breasts
· 1 (8 oz.) can green salsa
· 1 onion, chopped
· 3 cups chicken broth
· 2 cans beans any variety (I use 1 white, 1 kidney), drained
· ½ teaspoon granulated garlic
· 1 teaspoon chili powder
· 2 teaspoons ground cumin
· 1 teaspoon dried oregano
· 1 teaspoon kosher salt
· 1 cup sour cream
· ½ cup chopped cilantro

Combine all ingredients except for sour cream and cilantro in slow cooker. Cook on low for 6–8 hours, then on high for 3–4 hours. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. Stir in sour cream and fresh cilantro. Serve with tortilla chips or corn bread.