Mom's White Chicken Chili

My môm’s White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slôw côôker ôr ôn the stôve.

I make my môm’s White Chicken Chili recipe every year fôr ôur Hallôween Trunk ôr Treat. It’s always the first pôt ôf chili tô gô.

INGREDIENTS

•  6 (15 ôunce) cans great Nôrthern beans drained and rinsed
•  3 (4 ôunce) cans diced green chiles
•  1/2 cup butter
•  1 white ôniôn diced finely
•  1/2 cup flôur
•  4 cups chicken brôth (I like tô use Better than Bôuillôn chicken base with water)
•  3 teaspôôns grôund cumin
•  2-3 cups shredded rôtisserie chicken (ôr côôk chicken breasts in chili - see nôte)
•  2 cups shredded Mônterey Jack cheeses (ôr Mexican blend cheese)
•  1 cup sôur cream
•  dash ôf hôt sauce (ôptiônal)

INSTRUCTIôNS
1.In a 6-8 quart slôw côôker, add the beans and chiles. (Nôte: If yôu are côôking chicken breasts in the chili instead ôf using rôtisserie yôu add it here.)

2. In a large pôt ôr Dutch ôven, melt the butter ôver medium heat. Add the ôniôn and côôk until sôft. Sprinkle the flôur in the pôt and côntinue tô côôk fôr 1-2 minutes. Slôwly whisk in the chicken brôth and côôk until thickened. Pôur liquid intô the slôw côôker and stir tô cômbine.

3. Add the cumin and rôtisserie chicken. Côôk ôn lôw fôr 4-6 hôurs. (Nôte: If yôu are côôking chicken breasts in the chili instead ôf using rôtisserie yôu remôve the chicken and shred it here and return tô the slôw côôker.)

4. Befôre serving, stir in the cheese and sôur cream. Add hôt sauce if desired. Serve with tôrtilla chips.
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