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| Crockpot Chicken Chili, Mildly Spicy | |||||
| Ingredients: | |||||
| 5 Cans | Kirkland canned chicken | ||||
| 1 | Diced Onion (small) | ||||
| 1 | Spoonful of minced Garlic | ||||
| 1 1/2 Cups | Sour Cream (12 oz) | ||||
| 4 Cans | White Beans | ||||
| 3 Cans | Diced Green Chilies (small cans) | ||||
| 4 tsp | Cumin | ||||
| 2 tsp | Cayenne Pepper | ||||
| 2 tsp | Dry Oregano Leaves | ||||
| 4 Cups | Shredded Monterey Jack Cheese | ||||
| Directions: | |||||
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DIRECTIONS
1. In Large pot sauté Onions & Garlic in butter. 2. Add Spices & Green Chilies. 3. Add Beans 4. Add 3 cans of Chicken with water from can. Then add 2 cans of Chicken drained. 5. Simmer 20-30 minutes. 6. Just before serving add Sour Cream & Cheese. Garnishes: Cilantro, Green Onions, Tomatoes, **Serve with Corn Bread & Honey Butter |
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