My friend was raving about this chili she had, of course I had to try it. We have both been in the soup mood lately so, I finally remembered to get the recipe from her. I was not disappointed. This is very easy and OH so filled with flavor. I had bought a can of hominy awhile ago and then could not remember for what (yes! I am losing it!!). So imagine my surprise when I pulled the recipe out yesterday and saw hominy as one of the ingredients. This was a great hit. Even my non-soup loving husband liked it! A huge THANKS to my sweet friend for sharing this recipe with me.
Crock Pot White Chicken Chili
1 1/4 lbs. boneless skinless chicken
2 (15 oz.) cans great northern beans
1 (15 oz.) can hominy or white corn
1 (1 1/4 oz.) package taco seasoning
1 (4 1/2 oz/) can chopped green chilies
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (14 oz.) can chicken broth
1/2 cup sour cream
chopped green onions *Optional
shredded cheddar cheese *Optional
tortilla chips *Optional
Place chicken in the crock pot. Drain and rinse the beans and drain the corn. Add to crock pot.
Add the taco seasoning, chilies, soup and broth. Stir to mix together. Cook on low for 8-10 hours.
Just befor serving break up the chicken into small pieces and stir in the 1/2 cup sour cream.
Serve topped with shredded cheese, crushed tortilla chips and chopped green onions, if desired.
*The only change I made was to use water and chicken boullion equivalent instead of the broth.Check out Crock Pot Wednesday!