I got this recipe from a friend of mine and I love it! You can cook the chicken in the crock pot with all the other ingredients and it shreds and falls apart beautifully, but you can also cook the chicken in the oven first, then put all the ingredients in the crock pot and cook. If you choose to cook it that way, it will only take 2-3 hours in the crock pot.
White Chicken Chili
3 or 4 chicken breasts (preferably thawed, but I have used frozen)
2 15 oz. cans of Northern Beans
1 16 oz. jar of GF salsa
1 lb Monterrey Jack cheese - cubed or shredded to melt
1 14 oz. can diced tomatoes with green chilies (Or another canned diced tomato blend that you like)
1 tbsp. GF taco sauce
Cook 4-5 hours in crock pot on medium. The longer this is able to sit, the better.
*As always check your ingredients if you are making this recipe gluten free. We use Pace salsa and Ortega taco sauce. Right now they are gluten free, but I check the labels consistently for any changes that may have been made.
Thursday, April 14, 2011
Wednesday, April 13, 2011
Soups On!
This is so easy to make. It is what I call a "dump soup" because all you need to do is open a bunch of cans and DUMP it in the pot! It is in the regular rotation at our house all through the winter. Thanks Aunt Theresa for the recipe!
Southwest Soup
1 lb. chicken breasts (I use 3 or 4 chicken breasts - depending on how big they are, or get a rotisserie chicken and use the breast and some of the dark meat too.) Cut into bite size pieces.
1 small onion - chopped (or half of a medium onion)
4 garlic cloves
4 tablespoons olive oil
2 cans corn - drained
2 cans black beans - rinsed and drained
1 32 oz. box of chicken broth (gluten free if desired)
2 cans diced tomatoes with green chili - NOT drained
2 tsp. cumin
1 tsp. salt
1 tsp. chili powder
1/4 tsp. cayenne pepper (optional)
*This is the amount I make for my family and it is enough to have leftovers. If you would like to make a smaller batch decrease ingredients by half. It will also freeze well.
Dump all ingredients into a stock pot and heat. Eat when ready!
We like to eat this like a salsa with tortilla chips.
Southwest Soup
1 lb. chicken breasts (I use 3 or 4 chicken breasts - depending on how big they are, or get a rotisserie chicken and use the breast and some of the dark meat too.) Cut into bite size pieces.
1 small onion - chopped (or half of a medium onion)
4 garlic cloves
4 tablespoons olive oil
2 cans corn - drained
2 cans black beans - rinsed and drained
1 32 oz. box of chicken broth (gluten free if desired)
2 cans diced tomatoes with green chili - NOT drained
2 tsp. cumin
1 tsp. salt
1 tsp. chili powder
1/4 tsp. cayenne pepper (optional)
*This is the amount I make for my family and it is enough to have leftovers. If you would like to make a smaller batch decrease ingredients by half. It will also freeze well.
Dump all ingredients into a stock pot and heat. Eat when ready!
We like to eat this like a salsa with tortilla chips.
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