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chicken chili in white bowl with soup spoon pepper jack cheese and tortilla strips

Crockpot White Chicken Chili

This stick-to-your-ribs chili is sure to be the star of any chilly evening. Dump and Go for a wonderful home cooked meal on even the busiest night.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12
Course: Crockpot
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 boneless, skinless chicken breasts cubed
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cans white kidney beans rinsed
  • 2 cans Great Northern beans rinsed
  • 1 can green chilis
  • 1 can corn
  • 2 cups chicken broth
  • 2 jalapenos minced
  • 1 poblano pepper diced
  • 2 tsp ground cumin
  • 1/2 tsp chipotle chili powder
  • 1 tsp crushed red pepper
  • 1/2 cup crushed tortillas or tortilla strips
  • 2 cups shredded pepper jack cheese
  • salt & pepper to taste

Method
 

  1. Add all ingredients EXCEPT tortilla chips and cheese to an 8-quart crockpot.
  2. Cook on LOW for 8-10 hours
  3. Add chips and cheese 30 minutes before serving.
Freezer Cooking Instructions
  1. Add all ingredients EXCEPT chips and cheese to a gallon-sized freezer bag. Press out as much air as possible. Label, date, and freeze for up to 6 months.
  2. To cook, thaw overnight in the refrigerator. Dump contents of bag into an 8-quart crockpot.
    Cook as directed above.