When that first chill gets in the air here in southern Kentucky, I start to think about things like this "White Chicken Chili"! I usually make this on the stove top, but this is a great recipe to just throw in the slow cooker and forget it until time to eat also. The great thing is that you probably already have the ingredients on hand. Here is what you will need for this:
4 cups cooked chicken breast, shredded or diced
1 medium sweet onion, diced (about 1/2 cup)
2 cans white beans (navy or great northern)
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
2 tsp. cumin
1 tsp. oregano
pinch of cayenne pepper
3 Knorr chicken bouillon cubes (if you use another brand of the small square ones use about 6)***
5-6 cups water (depending how thick you like it)
1/4 cup chopped jalapenos (can substitute a small can of mild green chilies if you don't like too much heat)
dash of hot sauce to taste (I use Tabasco, but this is optional)
8 oz. cream cheese
2 cups shredded Monterrey jack or pepper jack cheese
green onions, chopped
Monterrey Jack and Cheddar cheeses
jalapeno pepper rings
***you can substitute 6 cups of chicken broth for the water and bullion cubes if desired
Combine all of the ingredients in the slow cooker, except the cream cheese and Monterrey Jack or pepper jack cheeses. Set the slow cooker on low and cook for 5 to 6 hours.
The last hour add the cream cheese, cubed and the 2 cups Monterrey Jack or pepper jack cheese. Stir about halfway through just to blend as it melts.
Serve with the garnishes of your choice! This is great with tortilla chips or Frito Scoops!