This chili is a perfect compromise to those who are a bit wary of spicy food. It’s not spicy, which is perfect, yet it’s also flavorful that those who want a spicy one will not have so many complaints. They will love this too as much as they love the regular chili! It’s not too spicy which is why I allowed myself to eat more than I could have if it had been the regular fiery chili.
Our friend over at Southern Bite has this to say about the recipe:
“This Slow Cooker Ranch White Chicken Chili is an instant favorite! The slow cooker does so much to develop the rich savory broth – it’s my favorite part! And don’t worry about the chilies, they aren’t spicy so you won’t end up with chili with a lot of heat.”
Who loved this chili recipe a lot? Me! But I wasn’t the only one who enjoyed it. My mom, who didn’t care for too much spicy things, loved it too and asked where I got the recipe from so she could cook it for her and dad.
Ingredients:
3 large, Tyson boneless, skinless chicken breasts – about 2.5 pounds
3 cups College Inn chicken broth
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons McCormick cumin
2 teaspoons McCormick oregano
2 Wyler’s chicken bullion cubes
1 (1-ounce) packet Hidden Valley ranch dressing mix
2 (15.8-ounce) cans Great Northern beans, drained
2 (4.5-ounce) cans Old El Paso chopped green chilies
1 (11-ounce) can Green Giant white shoepeg corn, drained
Salt and pepper
Daisy sour cream and fresh cilantro for garnish (optional)
Instructions:
In the crock of a 4 to 5 quart slow cooker, combine the broth, onion, garlic, cumin, oregano, bullion cubes, and ranch dressing powder. Add the chicken breasts to the broth, cover, and cook on low for 4 to 6 hours.
Remove the chicken from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and add the drained beans, chilies, and corn. Add salt and pepper to taste. Return the lid to the slow cooker and cook for about 30 minutes or until the chicken, beans, and corn are heated through. Serve with a dollop of fresh sour cream and fresh cilantro.
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Quick Tip: You can use turkey if you like.
Thanks again to Southern Bite for this amazing recipe.