{"id":9201,"date":"2013-01-30T13:55:33","date_gmt":"2013-01-30T13:55:33","guid":{"rendered":"http:\/\/www.elisalou.com\/blog\/?p=9201"},"modified":"2019-01-25T15:08:36","modified_gmt":"2019-01-25T15:08:36","slug":"white-bean-chili","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2013\/01\/30\/white-bean-chili\/","title":{"rendered":"White Bean Chili"},"content":{"rendered":"

I bought a crock pot last week (yeah I am late to the game on that one).<\/p>\n

I have been pinning crock pot recipes forever and finally decided to give it a try.<\/p>\n

Beano<\/a> on hand. Not kidding. Ask my kids.<\/p>\n

Anyway, here it is<\/p>\n

White Chicken Chili
\nIngredients:
\n2 chicken breasts
\n\u00bd cup low sodium chicken broth
\n1 can of kidney beans, drained and rinsed
\n1 can of black beans, drained and rinsed
\n1 can of white northern beans, drained and rinsed
\n1 undrained can of mild rotel
\n1 undrained can of sweet corn kernels
\n1 minced clove of garlic
\n\u00bd teaspoon salt
\n\u00bd teaspoon pepper
\n2 teaspoons onion powder
\n1 \u00bd teaspoons cumin
\n1 tablespoon hot Mexican chili powder or regular chili powder
\n12 oz reduced fat cream cheese (a block and a half)<\/p>\n

What you\u2019ll do:<\/p>\n

In a crockpot, combine chicken broth, drained beans, tomatoes, corn, garlic and seasonings. Place the chicken breasts on top of the mixture. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. After cooking time is up, remove chicken and cut or shred into bite-sized pieces. Return to the chili and mix thoroughly. Add in the blocks of cream cheese and mix gently, cook or keep on warm for about 20 more minutes. Cream cheese should melt, mix thoroughly and enjoy!<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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