White Chicken Chili With Rotel And Cream Of Chicken Soup
Are you tired of the same old chili recipe? Why not try something new? White chicken chili with Rotel and cream of chicken soup is a delicious and easy-to-make alternative to traditional chili. It's perfect for those who want a little spice and a lot of flavor.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can Rotel
- 2 cans white beans, drained and rinsed
- 1 can corn, drained
- 1 can cream of chicken soup
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Shredded cheese and tortilla chips for topping (optional)
Directions:
- Place the chicken breasts in a slow cooker.
- Add the Rotel, white beans, corn, cream of chicken soup, onion, garlic, cumin, chili powder, paprika, salt, and black pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the slow cooker and shred it using two forks.
- Stir the shredded chicken back into the chili.
- In a small bowl, whisk together the sour cream and cilantro.
- Stir the sour cream mixture into the chili.
- Cook for an additional 15-30 minutes on low.
- Serve with shredded cheese and tortilla chips, if desired.
Variations:
There are many ways to customize this recipe to suit your tastes. Here are a few ideas:
- Use black beans instead of white beans.
- Add diced green chilies for extra spice.
- Replace the cream of chicken soup with cream of mushroom soup.
- Add a can of diced tomatoes for extra flavor.
- Omit the sour cream for a dairy-free version.
With its creamy texture and spicy kick, white chicken chili with Rotel and cream of chicken soup is sure to become a new favorite in your household. Give it a try today!