Roasted Pepper White Chicken Chili
This is such an easy recipe and it really delivers a great taste!
Ingredients
- 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
- cilantro
- tortilla chips
Instructions
- 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.