September is upon us and we are half way to October. Football season is officially underway and tailgating season is in high gear. Chili seems to be a favorite in our household in the fall, winter, and really anytime of year! A family chili recipe that included a blue ribbon win can no longer be enjoyed in our home, due to Kelsie's tomato allergy, so we had to look else where to enjoy chili. I kept hearing of white chicken chili, and had even tried it at one point. I wasn't too crazy about it back then, but decided that I should give a whirl since it would seem that this was the only way we would be able to enjoy chili. I'm glad I did, because this one has stuck with us. It's easy to make, it's warm, and delicious.
-Scroll down for a printable version-
What do you need?
2 cups cooked, diced chicken
1 chopped medium onion
½ teaspoon garlic powder
2 cans 15oz Great Northern Beans {blended up in a blender, you can blend as much or as little as you want}
1 14oz can of chicken broth
2 4oz cans chopped green chili's
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper
¼ teaspoon cayenne
½ cup plain greek yogurt
favorite toppings, such as sour cream, shredded cheese, etc.
What do you do?
Add all of your ingredients to the crock pot and cook on low for 3 to 4 hours. Stir in the greek yogurt right before serving. Top with your favorite toppings and enjoy!
