Cheesy White Chicken Chili
Shake up your chili routine with our Cheesy White Chicken Chili recipe!
Equipment
- Crock Pot
Ingredients
- 1.5 lbs chicken breast boneless, skinless
- 2 15 oz cans white beans rinsed and drained
- 1 11 oz can of corn drained
- 2 4 oz cans chopped green chilis
- 2 tbsp onion flakes
- 2 tsp cumin
- 1 packet dry ranch seasoning
- 3 cups chicken broth
- 2 tbsp butter or margarine
- 2 tbsp All-purpose flour*
- 1 cup milk
- 2 cup shredded Mexican cheese
Instructions
- Season chicken with salt and pepper (optional). Place chicken in the bottom of crock pot.
- Add beans, corn, and green chilis to pot on to of chicken.
- Sprinkle onion flakes, cumin, and Ranch dressing mix over beans and corn. Stir to combine if desired.
- Add chicken broth to the crock pot. Cover and set for 6 hours on low.
- About 30 minutes before serving, slightly warm milk (I will usually put it in the microwave for about a minute just to warm it).
- In sauce pan over medium heat, melt butter. When butter is melted, add flour. Stir until combined.
- Slowly add milk. Stir constantly until the mixture starts to bubble and thicken.
- Add cheese and stir to combine. Remove form heat.
- Remove chicken from crock pot. Add cheese mixture and stir to combine. Shred chicken and return to the crock pot. Stir again to combine.
- Serve hot.
Notes
This recipe is 15 Green or 8 Blue and Purple WW points.
*If gluten free, substitute 1 tbsp of cornstarch for flour.