In the interest of honesty, I need to tell you that not everything we do here is homemade, from scratch, from ingredients we have raised ourselves.
(This is me being real.)
Convenience has its occasional place. It’s okay to open some cans, dump, and be done. With that in mind, it’s time to bring out my White Chicken Chili recipe – which is mostly an “open some cans, dump, and be done” kind of thing. It’s perfect for when you’ve got a crazy busy day on the farm, or running kids around, and then you remember you’re supposed to have soup ready for your Lenten soup supper at church.
Or you know. Whatever “crazy busy” and “needing soup” looks like for you.
Anyway, this is sooooo good.
Ingredients for White Chicken Chili
(makes a big ol’ crockpot full)
2.5 lb bag of frozen chicken breasts, cooked and diced (or same amount of your own homegrown chickens)
1 onion, sauteed
4 (15 oz) cans great northern beans, drained
2 pkt chili seasoning
2 jars alfredo sauce
4 (10 oz) cans cream of chicken soup
24 oz sour cream
1 (4 0z) jar diced chiles, optional
How to Make White Chicken Chili
Once the chicken breasts are cooked and diced, and the onion is sauteed, this is a dump recipe.
Put everything in the crockpot, and cook on high for 4-5 hours or low 8-10 hours. Stir occasionally.You know, when you think of it…or have a break from your crazy.
Quite tasty. Actually, my note on the original recipe in the cookbook is “super wicked good.”