Well…I was going to hold on to this recipe to share this coming Fall, but since the cold weather just keeps hanging on, I’ll share it now. It’s just too good not to!
The flavor of this chili is so delicious and a good spice level! I even got my picky dad to gobble this up, so you know it’s gotta be good. It also helped that I loaded his with cheese, sour cream, and Fritos!!
3 or 4 boneless skinless chicken breasts
1-1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash of cayenne pepper
14.5 ounce can chicken broth
4.5 ounce can chopped green chiles
15 ounce can white corn, drained
2 15.5 ounce cans Great Northern white beans, drained
3 Tbsp butter
3 Tbsp flour
1 cup milk
1 teaspoon Better Than Bullion chicken base
1/4 teaspoon white pepper
1/2 teaspoon seasoned salt
1/2 cup sour cream
Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper. Pour sauce into crockpot and mix to combine.
Add sour cream and mix.
Let the chicken chili cook on low 1 more hour if you can. Top with sour cream, shredded cheese, Fritos, and avocado slices.