INGREDIENTS
Servings: 6
Sour cream
1 cup
Chicken breasts, skinless and boneless
4
Canned green chilies
4 oz.
Water
2 cups
Salsa
8 oz.
Chicken bouillon
2 cubes
Canned navy beans, rinsed and drained
48 oz.
Canned corn, rinsed and drained
15 oz.
White Chicken Chili
Prep:
10 m
Cook:
4 h 0 m
Ready in:
4 h 10 m
DIRECTIONS
  1. Cut chicken breasts into 1-inch pieces. Chop green chilies.
  2. Place the chopped green chilies, beans, corn, and the chicken breasts into the slow cooker. After that, add water, salsa, and chicken bouillon. Mix well.
  3. Cook the mixture on high for about 4 hours.
  4. Remove the chili from heat. Stir in sour cream. Use a potato masher to make the chili thicker.
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