Chicken Chili Blanco

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I’m willing to bet that there are few dishes more comforting than a big bowl of chili.

With humble beginnings as a staple meal for settlers on the American frontier, chili is relatively easy and inexpensive to prepare and can be made using ingredients most of us have readily available in our pantry.

This recipe is for a white chili, but much like more traditional recipes, the meat, beans and rich spicy sauce are all there. While I know that chili ingredients can be a controversial subject for some, I challenge you to not love this white chili once you’ve tried it.

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Chicken Chili Blanco, serves 4-6

4 boneless skinless chicken breasts
1 (29 ounce can Hominy
2 (15 ounce) cans Pinto Beans
1 cup Jack Cheese
1 1/2 cup sour cream
3 tablespoons taco seasoning (I use this recipe)
1 (15 ounce) can white corn
1 (10 3/4 ounce) can cream of chicken soup
2 1/2 cups chicken broth
1 (2 1/4 ounce) can diced green chili
1/2 cup chopped green onion
tortilla chips (optional)

Drain and rinse pinto beans, hominy & corn. Place chicken, pinto beans, hominy and corn in the bottom of a 4 quart slow cooker. In a large mixing bowl, combine chicken broth, cream of chicken soup, taco seasoning & green chilis. Mix well and add to crockpot. Cook for 4 hours on high or six hours on low. About 30 minutes prior to serving, shred chicken using a fork and add 1/2 cup sour cream to crockpot. To serve, garnish with remaining sour cream, cheese, green onion and tortilla chips.

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P.S. I like to set up a topping bar with all the fixings so my guests can choose their own toppings. Adults and kiddos alike will enjoy customizing their bowl with a variety of toppings like cheese, cilantro, avocado, hot sauce, sour cream, green onion, etc.

P.P.S. If you want to make this recipe a Iittle healthier, substitute Greek Yogurt for sour cream. You can also leave out the cream of chicken soup; instead just blend 1 cup of the cooked beans prior to shredding your chicken and return to crockpot. It freezes great too!

Have you tried white chili? What would you top your bowl of chicken chili blanco with?

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6 Responses to “Chicken Chili Blanco”

  1. Scott says:

    This sounds very delicious. Plus I love a meal from a crock pot makes me feel like I can cook it too. If I was there I would of had a second bowl too.

  2. This is the best chili of my life. Just wanted to put that out there. :-)

  3. Jacob says:

    We use hot and spicy taco seasoning in our chili for just a little extra zing. I like my chili on the 2-3 alarm scale. :)

  4. Amber Sky says:

    I’m so making this for dinner tonight. It is a different variation than I usually make so I’m definitely excited to try this recipe. Thanks for sharing!!! :)

  5. Emily says:

    agreed that this is the best chili! And if *I* make it, you know it has to be easy. it’s always a hit when I make it for company.

  6. This sounds so good! I love stuff with taco seasoning, it totally reminds me of childhood dinners :)

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