My mother in law (my son calls her Mimi) makes the greatest white chicken chili. I cannot take credit for this recipe, it is all her! I just think the world needs to enjoy this goodness. I crave it on the regular. It MUST be served with cornbread. MUST. Best part is it is a crockpot meal, so dump everything in & enjoy in a few hours!
Mimi’s White Chicken Chili
4-6 chicken thighs or 2-3 chicken breasts
1.5 packs taco seasoning
1 can cannellini beans with liquid (or sub great northern beans)
1 can kidney beans (drained)
1 can black beans (drained)
2 cans Rotel (mild or original)
2 cans cream of chicken soup
1 can diced chilis
1/4-1/2 box of chicken stock (depending how thick you want it)
1/2 jar green salsa verde (Mimi uses Mrs Renfro’s, I have yet to find it in California!!)
1 block of cubed cream cheese (jalapeño or regular)
Salt & pepper to taste
Throw all ingredients in the crockpot except the cream cheese & cook on low for 6-8 hours or high for 4 hours. When the time is up, remove the chicken & shred. Add back into the crockpot with the cream cheese. Cook for another hour until cream cheese is melted in. I like to taste & season at this point if it needs a little more salt & pepper. Serve with cornbread or rice, top with cheddar cheese, cilantro, avocado, sour cream, etc.
