I personally thought this was really good, maybe a little soupy. I think this might be solved by adding less chicken stock and maybe some puree of the beans. It had great flavor and was filling. Hubby wasn't as fond. He thought it was too soupy to be classified as "chili" and he didn't think it had much flavor. Granted, he has been sick for the last week so I am going to blame his "lack of flavor" comment on that.
White Chicken Chili
adapted from multiple recipes
Ingredients
1/4 cup chopped onion
3 cloves garlic, minced
4 oz can of chopped green chiles
2 tsp ground cumin
1 tsp dried oregano
32 oz Kitchen Basics unsalted chicken stock
1 1/2 lb boneless, skinless chicken breasts, shredded (approx 3 cups)
2 cans white beans (Northern or Cannellini)
Monterey Jack cheese
sour cream
Directions
Put all ingredients with the exception of the cheese in the slow cooker. Turn on low for 8 hours.
Top with a dollop of sour cream and some Monterey Jack cheese.
Enjoy!
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