My friend and I came up with this delicious slow-cooked chicken chili. The Alfredo sauce base makes it stand apart from other white chilis. Reduce the amount of cayenne pepper if you’d like a little less heat.
—CINDI MITCHELL ST. MARYS, KS
PREP: 30 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS (1 CUP EACH)
3 cans (15 1/2 ounces each) great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar (15 ounces) Alfredo sauce
2 cups chicken broth
1 to 2 cans (4 ounces each) chopped green chilies
1 1/2 cups frozen gold and white corn
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons white pepper
1 to 1 1/2 teaspoons cayenne pepper
Salsa verde and chopped fresh cilantro, optional
In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired.