Gluten Free White Chicken Chili
A spicy White Chicken Chili recipe that is addictively delicious. You'll never bring home leftovers!
Equipment
- 1 slow cooker
Ingredients
- 3 Cans Great Northern Beans, rinsed and drained (15.5 oz each)
- 3 Cups Cooked Shredded Chicken (You can grill it, use rotisserie chicken, or prepare chicken in the crockpot ahead of time).
- 1 jar Alfredo sauce (15oz) (I use Bertolli)
- 2 Cups Chicken Broth
- 1 can Chopped Green Chilies (4oz) Add an extra can if you like
- 1 1/2 cups Frozen corn
- 1 cup Shredded Monterey Jack Cheese
- 1 cup Shredded Pepper Jack Cheese
- 1 cup Sour Cream
- 1 Medium sweet yellow pepper chopped
- 1 Small onion chopped
- 3 Large garlic cloves minced
- 1 tbsp Cumin
- 1 1/2 tsp White pepper
- 3/4 tsp Cayenne pepper (you can use 1-1.5 teaspoons to make it extra spicy)
- Optional: Tortilla chips and toppings like cilantro, sour cream etc.
Instructions
- Place all of your ingredients in the crockpot.
- Stir in the spices and set your crockpot on low.
- In 6 hours, your soup will be ready to eat! Simply stir and serve!
Notes
Optional ingredients: Serve with Tortilla chips, corn chips, or cheddar biscuits. Top your soup with your favorite toppings like fresh cilantro, shredded cheddar cheese, hot sauce, a dollop of sour cream, or a squeeze of lime juice,