in a crock pot.
This fantastic Chili recipe was given to me by my
Her husband's family back in Missouri have Chili Cook Offs annually
where Sally entered this recipe one year and garnered 1st prize.
Congratulations, Sally and thank you for sharing it with me.
I made this again yesterday and everybody liked it,
including the ones who said didn't care for beans.
It is really that delish!!
Here's the recipe with a little bit of modification on the procedure:
4 chicken breasts, cubed
1 small onion, diced
3-4 cloves garlic, finely chopped
salt to taste
4 cans White Northern Beans
16 oz. sour cream (reduced fat)
16 oz. Monterey Jack cheese, grated
1 can Rotel tomatoes ( comes in original, mild or hot)
1 can cream of chicken soup
3-4 cups chicken broth (updated)
2) Cook in Crock Pot:
Transfer the sauteed chicken into a slow cooker pot or crock pot and stir in the rest of the ingredients (save some of the Monterey Jack cheese for garnish). Put lid on and cook on "medium" heat for about 6-8 hours stirring occasionally. Add in more chicken broth if necessary.
Spoon soup in individual bowls and top with one of these: (optional)
Cooked chopped bacon
Sliced green onions
Or whatever you like.
Here's another way to prepare the chicken:
Put the cubed chicken in a pot and cover with water. Cook over medium high heat skimming off fat. When there are no more scums in the broth, transfer the chicken in the crock pot, then pour in the broth through a sieve, so you'll have a clear broth. This way you don't need to use the canned broth.