Throw this white chicken chili in the crockpot before work and come home to a delicious, low-fat dinner. An easy one-pot meal that is gluten-free too!
With so many chili recipes out there, it’s hard to find the perfect one. So, I combined three of my favorites into this easy & delicious meal made right in the slow cooker.
This is one of those meals that everyone looks forward to especially when the weather starts to cool down. It’s like my mom used to say, meals like chili just “stick to your ribs” and keep you warm all day. It’s meaty and filled with a combination of white beans and corn that make your dinner a healthy one. Just sprinkle a little cheese on top when you are ready to serve, to keep the fat content down, to add just enough flavor to satisfy anyone’s taste buds.
Place chicken in crockpot and top with beans, corn, and onion. Mix garlic, taco seasoning, chiles, soup, broth, and lime juice in a medium bowl and pour over the chicken mixture. Cover crockpot and cook on low for 8-10 hours.
When done, remove chicken from crockpot and shred with two forks. Return to cooker and stir.
To serve, place several ladles of chili in single serving bowl and top with desired toppings. I like to crush a few tortilla chips on top but they can also be served on the side to scoop out that delicious chili.
Wine Pairings: Lighter wines with less alcohol and tannins pair best with spicy dishes. Stick with those that have less oak such as a Pinot Grigio or Sauvignon Blanc or ones that have intense fruit taste such as a Pinot Noir or California Zinfandel.