Before I went on my world travels with Amanda, I made tons of food for Chicken Legs to eat while I was gone. We grilled insane amounts of chicken, and I made a few soups as well. This was one of those soups. It was so delicious and super easy to make.
I used dried beans and soaked them overnight. The next morning, I just dumped everything in the slow cooker and let it cook all day. Easy peasy! The chili tasted great. We topped with with some extra cheese, because you can never have enough cheese! After we were done, I poured the chili in individual containers and froze it for later. Chicken Legs said this was just as good reheated. I will definitely be making another batch of this Corn and Chicken White Chili to have in the freezer for a quick meal this Fall/Winer!
- 1 lb dried great Northern beans
- 3 Tbsp dried minced onion flakes
- 2 (4.5 oz) chopped green chilies, undrained
- 1 (16oz) bag frozen shoe peg white corn
- 1 1/2 tsp garlic powder
- 2 tsp cumin
- 1 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 3 cups chicken broth
- 3 cups half-and-half
- 5 cups chopped cooked chicken (1 whole rotisserie chicken)
- 1 cup shredded Monterey Jack cheese
Sort and wash beans. Place in large bowl. Cover with water 2 inches above beans; let soak overnight. Drain and pour beans into slow cooker.
Add remaining ingredients to the slow cooker. Stir to combine. Cook on LOW 8-10 hours, until beans are soft.
Serve with additional cheese, cilantro, tomatoes, if desired.