This is the easiest and tastiest white chicken chili recipe. It's healthy too. With beans and corn, it is loaded with fiber and is sure to stick to your ribs without any added fat. It's the perfect comfort food for any "chili" fall evening. And kids love it too!
Whisk together McCormick White Chicken Chili packet with two cups of water. Add one can cannellini beans [drained], one can diced green chilies [we like it a little spicy], one cup frozen corn, and two boneless skinless chicken breasts.
[My version is a little bit different than what the packets says.]
[My version is a little bit different than what the packets says.]
Cook on low for 4-6 hours.
In the meantime, slice white corn tortillas into thin strips. Spread on baking sheet and place in 400 degree oven for 8-10 minutes, or until your desired crispiness [I like them crispy crisp!].
Take chicken out of slow cooker and shred. Throw back in and combine.
Now top with your choices of toppings. I like corn strips, low-fat sour cream, a little bit of cheese, avocado, cilantro, and freshly squeezed lime juice.
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