Slow Cooker White Chicken Chili
Ingredients
- 1 lb. Raw Boneless, skinless Chicken Breasts
- 3 cups Salsa
- 1 1/2 cups Water
- 1 tsp. Cumin
- 2 tsp. Chili Powder
- 1/4 tsp. Salt
- 2 Bell Peppers, minced (any color)
- 14 oz. can Corn Kernels, drained
- 1 fresh Jalapeno Pepper, stemmed, seeded and minced
- 14 oz. can Black Beans, rinsed and drained
- 12 oz. Queso Mama White Queso with Green Chiles
- Cilantro, for topping (optional)
Persons
4
Instructions
- In a slow cooker, place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Using two forks, carefully shred the chicken in the slow cooker.
- Heat a large nonstick skillet on medium-high heat. Do not use any oil.
- Add the minced bell peppers, corn and jalapeno.
- Stir until heated through.
- Add to slow cooker, along with black beans, Queso Mama White Queso with Green Chiles, and remaining 1 1/2 cups salsa.
- Stir well and replace cover.
- Simmer for another 30 minutes until heated through, stirring occasionally.
- Garnish with Cilantro if desired.
