ROASTED PEPPER WHITE CHICKEN CHILI

This recipe for Roasted Pepper White Chicken Chili is a family favorite. We love the taste of the roasted peppers with the chicken. This is a versatile recipe and it’s easy because you make it in the slow cooker.

We make this recipe quite a bit because it’s easy and it’s even better the next day. I love a dish that keeps getting better and better with time. This meal is good served over rice or with cornbread. We love it with tortilla chips crumbled on top with sour cream, cilantro and cheese.

Roasted Pepper White Chicken Chili

2 tablespoons of butter

4 cloves of garlic

2 teaspoons of cumin

1 medium onion, chopped

6 small peppers ( I used sweet mini peppers)

2 15 oz cans of white beans, drained

1 15 oz can of fire roasted corn, drained

2 large chicken breasts

1 cup of low sodium chicken broth

sour cream

shredded cheese

cilantro

tortilla chips

Place your oven on broil and roast your peppers for 15 minutes. I flip mine half way through to get them roasted on all sides. Once roasted, slice up your peppers and toss in slow cooker.

Place your butter, onion, garlic and cumin in a skillet and saute over medium heat until onions are translucent. Put the mixture in your crock pot along with all the other ingredients.

Cook the chili on high for 3-4 hours or on low for 6-8. Once the chicken is cooked through you can shred it. Pour in a bowl and top with crumbled up tortilla chips, sour cream, cheese and cilantro. You can also serve this over rice. Enjoy!

This is such an easy recipe and it really delivers a great taste!

Course: Main Course

Cuisine: American

• Keyword: White Chicken Chili
• 2 tablespoons of Butter
• 4 cloves of Garlic
• 2 teaspoons of Cumin
• 1 medium onion chopped
• 6 small peppers I used sweet mini peppers
• 2 15 oz cans of White Beans drained
• 1 15 oz can of Fire Roasted Corn drained
• 2 large chicken breasts
• 1 cup of low sodium chicken broth
• sour cream
• shredded cheese
• cilantro
• tortilla chips

Place your oven on broil and roast your peppers for 15 minutes. I flip mine half way through to get them roasted on all sides. Once roasted, slice up your peppers and toss in slow cooker.

Place your butter, onion, garlic and cumin in a skillet and saute over medium heat until onions are translucent. Put the mixture in your crock pot along with all the other ingredients.

Cook the chili on high for 3-4 hours or on low for 6-8.

Once the chicken is cooked through you can shred it. Pour in a bowl and top with crumbled up tortilla chips, sour cream, cheese and cilantro. You can also serve this over rice.

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