White Chicken Chili Crock-Pot Style

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This recipe I would say is semi-Crock-Pot Style.

**In a crock pot with liner (liner optional) add the following ingredients:

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*1 box 32 to 48 ounce low-sodium Chicken Broth, start with 32 ounces and add more only if needed

*1 Cooked Rotisserie Chicken, cut into chunks (about 4 cups)

*1 medium Onion, diced

*3 Stalks Celery, diced

*1 Green Bell Pepper, chopped

*1 large Jalapeño, chopped seeds removed

*1 heaping tablespoon Bottled Minced Garlic

*1 can (7 ounce) Fire Roasted Green Chilies

*2 teaspoons Ground Cumin

*2 teaspoons Ground Coriander

*1 teaspoon dried Oregano

*1/4 teaspoon Cayenne Pepper, optional

*1/8 teaspoon Red Pepper Flakes

*1/2 teaspoon Ground White Pepper

*1 teaspoon Smoked Paprika

*Sea Salt to taste

**In a crock pot cook the above ingredients on low for 3-5 hours.

Then add the below ingredients just before serving:

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*1-2 Cans 15 ounce Cannellini (White Kidney Beans), drained

*1/2 cup Whipping Cream

*1/2 cup Sour Cream

*1 to 2 cups grated Monterey Jack or Pepper Jack Cheese, add to chili or save for topping

*Garnish with Chopped Parsley or Cilantro

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Stir just until cheese is melted and serve.

Also see Cast Iron Skillet Corn Bread

Enjoy!

Lindy