White Chicken Chili with Cheddar

White Chicken Chili with Cheddar

Published on April 22, 2017 | By
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Ingredients

  • 5-6 boneless, skinless chicken breasts, raw
  • 4 cups chicken stock
  • 1 small can green chiles
  • 1 small can chopped jalepeños (seeds removed)
  • 1 yellow pepper, chopped
  • 1 onion, chopped
  • Salt & Pepper to taste
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 T dried cilantro
  • Dash Franks Sauce, Buffalo flavor
  • 1 can white shoepeg corn
  • 1 can cannellini bean
  • 1 can great northern beans
  • 1 can (any type) white bean, pureed w/ some chicken stock
  • 2 T Lime juice
  • 1/4 cup arrowroot, corn starch or masa flour
  • 1/2 - 3/4 cup half & half
  • 1 cup Adams Reserve Cheddar, shredded

Instructions

  1. Cook first 11 ingredients in slow cooker for 6-8 hours on low. Remove chicken and shred; return to pot. Add next 4 ingredients.
  2. Combine arrowroot with some chicken broth and mix thoroughly. Add to chili and cook another 1/2 hour to thicken.
  3. Add lime juice and stir. Add Half & Half and 1/3 cup Adams Reserve. Stir to combine then serve.
  4. Garnish with fresh chopped cilantro, avocado slices, tortilla chips and the remaining shredded Adams Reserve Cheddar!
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