Kelly sent over this recipe (and picture!) that I thought you all would enjoy this chilly weekend. It looks absolutely fantastic, and I’m hoping to add it to my friend Mrs. Potts one day this week. 
Thanks so much for sending Kelly . . . I can’t wait to try it!
Thanks so much for sending Kelly . . . I can’t wait to try it!
White Chicken Chili
Ingredients
- 3 16 ounce cans great northern white beans
- 4 cups chopped cooked chicken breasts
- 1 onion chopped
- 4 garlic cloves, minced
- 2 4 ounce cans chopped mild green chilies
- 3 heaping tsp ground cumin
- 4 tsp oregano
- 1 tsp cayenne pepper
- 4 cups chicken broth
- sour cream
- Monterey jack cheese
Directions
- Boil chicken. Cool and dice. (You could also use this recipe for Slow Cooked Rotisserie Style Chicken.)
- Add ingredients to crock pot and cook on low.
- Let simmer until ready to eat (we let it sit for 9 hours while we were at work).
- Serve with cheese and sour cream.
Yummmm! Looking for more penny-pinched recipes? Visit the Recipe Gallery!
I made a wonderful Mexican Chicken Corn Chowder recently! It was very good and hearty! Let me know if I can share the recipe!
I’m always looking for new recipes to share Shanele! If you’d like to send it, send me an email at contact @ passionate penny pincher.com (leave out spaces.) Sounds delicious!