Ingredients
- 1½ lbs boneless skinless chicken breasts (about 3 - 4 large breasts)
- 2 cups chicken stock
- 4.5 oz can of green chiles
- 1½ teaspoons chili powder
- 1½ teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 bag (16 oz) frozen corn
- 2 15.5 oz cans white beans, drained and rinsed (I used 1 can of Cannelini and 1 can of Navy beans)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Bullion Chicken Base (or 1 boullion cube)
- ½ teaspoon white pepper
- ½ cup sour cream
Recipe Description
There are very few things that I like more than making a huge pot of chili. This white bean chicken chili cooks up in your slow cooker and is so delicious! It’s the perfect change from your regular chili or soups! Pair it with a salad for a complete meal (although I just grabbed some tortilla chips and dug in!)
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