This is a delicious, light take on the heavy southwest inspired soup which is served with a ton of shredded cheese and tortilla chips. In my version, the lack of cheese not only keeps it kosher, but also makes it so much healthier for your family!
Spicy Light White Chicken Chili
Servings
10 Servings
Ingredients
- 12 ounce cooked diced chicken breast
- 6 cup low sodium chicken broth
- 3 fifteen oz cans Great Northern Beans drained
- 2 four and a half oz cans diced green chili peppers undrained
- 1 can corn low sodium
- 2 medium yellow onions finely diced
- 1 red bell pepper diced
- 2 teaspoon olive oil
- 2 tablespoon ground cumin
- 2 tablespoon minced garlic
- 1 1/2 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 6 cloves
- 1 bay leaf
Instructions
- Add all ingredients to a large crockpot.
- Set crockpot to low and let cook for 6-8 hours.
- Stir well.
- Garnish as desired.
Haven’t tried it, but if your crockpot doesn’t go too high it might work well.
Can this dish stay longer in the crockpot? like over night for Shabbat lunch?
I have made this a few times with and without the corn, with and without the bell pepper (the children don’t like bell peppers) and adding one can of cannelini beans just for a little difference in texture (and due to an unexpected guest). This recipe is phenomenal. It is a wonderful use of leftover roasted or grilled chicken and always seems to be loved by everyone!
Both myself and my hubby loved this dish. We had surprise guests the night that I cooked this and it was a hit all around.