Roasted Pepper White Chicken Chili
This is such an easy recipe and it really delivers a great taste!
- 2 tablespoons of Butter
- 4 cloves of Garlic
- 2 teaspoons of Cumin
- 1 medium onion chopped
- 6 small peppers I used sweet mini peppers
- 2 15 oz cans of White Beans drained
- 1 15 oz can of Fire Roasted Corn drained
- 2 large chicken breasts
- 1 cup of low sodium chicken broth
- sour cream
- shredded cheese
- tortilla chips
Place your oven on broil and roast your peppers for 15 minutes. I flip mine half way through to get them roasted on all sides. Once roasted, slice up your peppers and toss in slow cooker.
Place your butter, onion, garlic and cumin in a skillet and saute over medium heat until onions are translucent. Put the mixture in your crock pot along with all the other ingredients.
Cook the chili on high for 3-4 hours or on low for 6-8.
Once the chicken is cooked through you can shred it. Pour in a bowl and top with crumbled up tortilla chips, sour cream, cheese and cilantro. You can also serve this over rice.