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Saturday, December 7, 2013

Easy crock pot white chicken chili


·         2 frozen chicken breasts
·         2 cans of white kidney beans (cannellini), rinsed
·         1 bag of white corn
·         1 cup chicken bouillon
·         1 can cream of chicken soup
·         ¼ cup taco seasoning
·         ¼ cup sour cream
·         Shredded cheese


1.       Put chicken breasts in the bottom of the crock pot.

2.       Pour beans and corn on top.

3.       In a small bowl, mix bouillon, soup, and taco seasoning. Pour mixture over ingredients in crock pot. (Stirring not necessary.)

4.       Cook on high at 4 hours. Take out chicken and shred with two forks. Put chicken back in and mix, along with sour cream.

5.       Add cheese to taste (in individual bowls).

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