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Thick & creamy white chili made with lots of chicken, white beans, corn and the perfect combination of spices. This recipe is mildly spicy but full of that delicious chili flavor. Serve this with fresh lime slices as a little bit of lime juice gives it a great final touch. Enjoy!

JALEPENO FLAKES, Mexican Herbs Seasoning, Chili Powder Blend, Cumin Seed Powder, Garlic & Onion Blast Seasoning, Cayenne Powder


1 1/2 lbs boneless/skinless chicken breasts (3 breasts)

1 medium onion, chopped

4 oz can of diced green chilies (undrained)

2 tsp minced fresh garlic

2 cups chicken broth

1 tsp "Better Than Boullion " Roasted Garlic Base flavor

Juice from one fresh lime

1 1/2 cans (15.5 oz can) Cannellini beans (reserve 1/2 can)

1 cup canned corn (drained)

1 tsp Garlic & Onion Blast Seasoning

2 tsp Mexican Herbs Seasoning

1 tsp Chili Powder Blend

1 tsp Cumin Seed Powder

Pinch of Cayenne Powder (use 1/4 tsp if desire more spicy)

1 Tblspn Jalapeno Flakes

1/2 cup sour cream (can use light)

4 oz cream cheese (can use light)

1/4 cup half and half (can use light)

Directions: Place first 15 ingredients in a slow cooker (Crock Pot). Cook for 4 hours High, or 8 hours Low. After cooking period, remove and shred the chicken breasts and then return them to the pot. Mix together the half and half and cream cheese (add a little of the liquid from the crock pot to the mixture so that it is smooth). Add this mixture and the sour cream to the pot and stir to combine. Mash the reserved 1/2 can of beans and then stir it into the chili (helps thicken the chili). Heat the chili to desired temperature and add Salt to taste. Serve hot with shredded cheddar or Monterey Jack cheese, Tortilla Chips or strips, hot sauce, and fresh lime slices.

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