White Chicken & Corn Chili

White Chicken Chili Party in a Bowl

Servings: About 10

 
Fall is in the air!  I can see it, feel it, and smell it!  It brings on my chili craving!  Having just returned from a 2 1/2 week cruise vacation, I'm ready for chili and cornbread!   This recipe uses many items that were already in my pantry as well as rotisserie chicken for convenience.  You can spice it up if desired; hubby doesn't care for things that are too spicy, so I made mine on the mild side.  It made enough to share with neighbors!  Serve with cornbread and a side salad... and apple cake for dessert! 
 

INGREDIENTS:

2 rotisserie chickens, skin removed and meat cut into pieces

3 16-ounce cans Bush’s Chili Beans: Great Northern in Mild Sauce*

3 4-ounce cans chopped green chilis

2 cans low sodium chicken broth (may only need 1 ½ cans)

1 package frozen corn

1 onion, chopped

½ teaspoon fresh ground black pepper

1 Tablespoon oregano

½ teaspoon cumin

2 ounces cream cheese

DIRECTIONS:

Spray slow cooker with cooking spray.

Remove meat from chicken and tear into bite sized pieces & add to slow cooker.

Add 1 ½ cans chicken broth and all remaining ingredients, except for cream cheese, to slow cooker and stir to combine well.

Cook on low heat for 6 to 8 hours.

If too thick, add remaining ½ can of chicken broth

Twenty to thirty minutes prior to serving, stir in cream cheese.

I like to serve this over rice.  Top with sour cream, chopped green onions, salsa, and/or corn chips for a “chili party in a bowl”!

*Note:  for more spice, use chili beans in hot sauce.