Chef Kelly Lake from LeCoissant Catering gives us the steps for a warm and tasty White Chicken Chili.
WHITE CHICKEN CHILI
2-32oz containers chicken broth, low sodium preferred
2-16 oz cans white beans such as Great Northern or Cannellini, drained
8 oz diced green chili
10 can green enchilada sauce
12 oz package canned or frozen corn, southwestern style preferred
1/2 c chopped or shredded carrots
3/4 c diced onion
4 c chopped or shredded cooked chicken
1 tbsp dried cumin
1 tbsp mild chili powder
1 tsp granulated garlic
salt and pepper to taste
Place all ingredients in slow cooker and simmer for 6-8 hours or place all ingredients in heavy bottomed 5 qt. pan, bring to a boil then turn down heat and simmer for 1 hour.