Crock Pot - White Chili
E. Marie
I really enjoy the lighter version of chili, in the form of white chili. Be sure to pick up some Mexican Oregano, the flavor is terrific. Wheat Thins - the black pepper kind are really good with this chili.
- 1 16 oz can navy beans drained
- 4 14 oz cans chicken broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 T ground white pepper
- 1 T Mexican Oregano crushed
- 1 T ground cumin
- 1 t salt
- 1/4 t ground cloves
- 5 C chopped cooked chicken
- fresh chiles your choice, hot or mild , roasted & peeled – seeded, optional
- 1 C water
- Garnishes: Monterey Jack cheese, salsa, sour cream
Put all of the ingredients, except the garnishes, in the Crock-Pot. Cover and cook on Low 8-10 hours or on High 4-5 hours. Serve with flour or corn tortillas, or crackers! Top with whatever garnishes you like. Serve immediately