Crockpot White Chicken Chili

We have been craving chili...and this one sounded too delicious to pass up. Let me just say, when we walked in the door after church the smell was ridiculously tantalizing. So much so that we almost thought about leaving the apartment while it finished cooking just to resist the urge to eat it early (it had an hour to go). During that last hour I managed to keep busy by putting Livi down for a nap and then preparing some tortilla chips and guacamole to go along with dinner. YUM!!! 

Crockpot White Chicken Chili

 Ingredients:

3 chicken breasts (raw or cooked), cut into bite-sized pieces *I only used 2 large
1 onion, diced *I omitted the onion - didn't have any on hand, hubby not a fan
2 cloves garlic, minced
2 cans white beans, drained
1 regular can pink beans (pinquitos) *I used kidney beans (what I had available)
1 large can diced green chiles *Hubby not a spicy fan, so used small can
1 cup frozen corn
2 cups chicken stock
1 jalapeño, minced *Again - omitted for hubby
2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder
salt & pepper, to taste
1/2 cup finely crushed tortilla chips *I didn't have any, so made some! (see recipe below)
2 cups shredded pepper jack cheese

Directions:
Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours. 

During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened. 

Serve with sour cream, cheese, guacamole, whatever you fancy! 

Recipe found here: White Chicken Chili

Homemade Tortilla Chips

Ingredients:

Flour tortillas (or corn)

Olive Oil (I love the can of Pam Spray - Olive Oil)

Salt

Directions:

Lightly coat one side of the tortillas with olive oil.

Stack them in a pile (greased side up). Using a pizza cutter or sharp knife, cut them into eighths.

Lay them in a single layer on a lightly greased baking sheet, greased side up. Sprinkle with salt (I love using coarse salt). 

Bake at 350 degrees for about 7 minutes. Watch them carefully so they don't burn! 

Found recipe at: Homemade Tortilla Chips

And if you're like us and LOVE avocados, we topped our chili with Homemade Guacamole.