My friend and I came up with this delicious slow-cooked chicken chili together. 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: 15 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS
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 1/2 cups frozen gold and white corn (about 8 ounces), thawed
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
1 to 2 cans (4 ounces each) chopped green chilies
3 garlic cloves, minced
3 teaspoons 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 all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, top individual servings with salsa and cilantro.