Chicken & White Bean Chili (Crock Pot)

Name: Chicken & White Bean Chili (Crock Pot)
Ingredients: 3 boneless skinless chicken, cooked; 1 lb great northern bean; 1/2 cup taco seasoning (I make my own); 1 teaspoon cumin; 1 (4 1/2 ounce) can green chilies, chopped; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (14 ounce) can chicken broth (OR 1 cup water with 1 teaspoon chicken base); 1 cup water; 1/2 - 1 cup potato flakes, to thicken; sour cream; chopped green onion (optional); shredded monterey jack and cheddar cheese blend

12 ingredients

6 steps

Ingredients

3 boneless skinless chicken, cooked
1 lb great northern bean
1/2 cup taco seasoning (I make my own)
1 teaspoon cumin
1 (4 1/2 ounce) can green chilies, chopped
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth (OR 1 cup water with 1 teaspoon chicken base)
1 cup water
1/2 - 1 cup potato flakes, to thicken
sour cream
chopped green onion (optional)
shredded monterey jack and cheddar cheese blend

Directions

1

Chicken should be cooked and shredded. I just boil mine the night before, & shred in the morning. Beans should soak the night before in a pot of water. Drain beans in the morning. Place chicken and rinsed beans in crockpot.
2

Add taco seasoning, cumin, chiles, condensed soup, water and chicken broth.
3

Mix well with wooden spoon.
4

Cover and cook on low for 8 to 10 hours.
5

Add potato flakes before serving to thicken.
6

Serve topped with sour cream, green onions, and cheddar/jack cheese.