Slow Cooker White Chicken Chili featuring Smoky Paprika Chipotle

You are here

This warm and smoky chili is not super spicy, making it a great make ahead meal perfect. I love that diners can customize their chili with loads of toppings, a fun way to serve a hearty dinner.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts and/or thighs
1 large onion, minced
8 tomatillos, paper skin removed, washed, chopped
2 green bell peppers, chopped
2 jalapeño, seeded, diced
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups low sodium chicken stock
1-15oz can cannellini beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, sour cream, tortilla chips, lime wedges, cilantro, hot sauce

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
4-6 hours
Total Time: 
4-6 hours
Serving size: 
8

Directions

1. Combine the chicken, onion, tomatillos, green peppers, jalapeños, garlic, salt, pepper and Smoky Paprika Chipotle seasoning in the slow cooker. Stir to coat.
2. Pour in the chicken stock, cover and cook for 4 hours on high or 6 hours on low.
3. 30 minutes before the end of cooking stir in the beans and corn. Season with salt and pepper to taste. Cover and finish cooking.
4. Remove the chicken and shred with two forks. Stir back into the slow cooker. Serve warm.

Comments

Please login to post a comment:

Recipe Tip:
This soup will keep for 5 days refrigerated or 3 months frozen.

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax