Spicy Light White Chicken Chili
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Spicy Light White Chicken Chili
This is a delicious, light take on the heavy southwest inspired soup which is served with a ton of shredded cheese and tortilla chips. In my version, the lack of cheese not only keeps it kosher, but also makes it so much healthier for your family!
Times
- Prep Time : 10 minutes min
- Cook Time : 6 hours min
- Ready Time : 16 min
Servings
10 Servings
Ingredients
- 12 ounce cooked, diced chicken breast
- 6 cups low sodium chicken broth
- 3 fifteen oz cans Great Northern Beans drained
- 2 four and a half oz cans diced green chili peppers undrained
- 1 can corn low sodium
- 2 medium yellow onions finely diced
- 1 red bell pepper diced
- 2 teaspoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons minced garlic
- 1 1/2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 6 cloves
- 1 bay leaf
Directions
Add all ingredients to a large crockpot.
Set crockpot to low and let cook for 6-8 hours.
Stir well.
Garnish as desired.
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Meat , Soups , Mexican & Southwest , Slow Cooker & Cholent , Chicken ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Both myself and my hubby loved this dish. We had surprise guests the night that I cooked this and it was a hit all around.