Recipe Box: White Chicken Chili

By Kyrie Collins, Highlands Ranch-Parker-Castle Rock-Lone Tree Publisher May 23, 2012

During the summer, I try to avoid using my stove and rely heavily on our grill or slow cooker instead. This recipe is simple and delicious. Double the recipe and freeze half to save for later.

White Chicken Chili

  • 1 cup chopped onion
  • 1 cup diced bell pepper
  • 1 Tablespoon chili powder
  • 1½ teaspoons ground cumin 
  • 1 to 1½ pounds of frozen diced cooked chicken
  • 1 can cream of chicken soup
  • 1 soup can of water
  • 1 package frozen corn or 2 cans corn, drained
  • 2 cans Northern beans, drained and rinsed

Put everything in your slow cooker and cook on HIGH for 1 hour or LOW for 3 hours, or till it's hot. You can also cook in a pot on the stove. Top with shredded cheddar cheese and serve with tortilla chips.

PRO TIP: Diced bell peppers and chopped onions can be found in the vegetable section of your grocer's freezer. Keep all the ingredients on hand for a last-minute dinner.