Easy Creamy White Chicken Chili {Freezer Meal}

Name: Easy Creamy White Chicken Chili {Freezer Meal}
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 serving
Ingredients: 1 gallon Freezer bag; 2 1/2 cups chicken broth; 16 oz cooked great northern beans; 16 oz Cooked Small Butter Beans; 8 oz Cooked Garbanzo Beans or Cooked White Hominy; 8 oz white shoepeg corn; 1 lbs chicken breast; 1 large white onion; 3 Cloves garlic; 1 Tbsp cumin; 1/2 Tbsp Coriander; 1/2 tsp sea salt; 1/2 Tbsp oregano; 1-4 dashes red chili sauce; 1 Tbsp olive oil; Juice of 1 lime; 2 oz Cans of Fire Roasted Diced Green Chilis; Juice of 1 lime; 1 cup sour cream; Shredded Mexican Cheese Blend for garnishing; fresh cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6
Calories
409 kcal
Course
Soup
Cuisine
American, International

Easy Creamy White Chicken Chili {Freezer Meal}

Deacon Adams

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This easy creamy white chicken chili is hardy and delicious! It's a family favorite at our house, I can't wait for you to give it a try!

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Ingredients

Servings

Freezer Prep

1 gallon Freezer bag
2 1/2 cups chicken broth pre freezing in ice cube trays make for quicker thawing times
16 oz cooked great northern beans
16 oz Cooked Small Butter Beans
8 oz Cooked Garbanzo Beans or Cooked White Hominy
8 oz white shoepeg corn
1 lbs chicken breast cut into 1 inch cubes
1 large white onion pureed
3 Cloves garlic finely minced
1 Tbsp cumin
1/2 Tbsp Coriander
1/2 tsp sea salt
1/2 Tbsp oregano
1-4 dashes red chili sauce such as Tapatio or Tabasco
1 Tbsp olive oil
Juice of 1 lime
2 oz Cans of Fire Roasted Diced Green Chilis

End of Cooking

Juice of 1 lime
1 cup sour cream + some for garnishing
Shredded Mexican Cheese Blend for garnishing
fresh cilantro chopped, for garnishing

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Instructions

To Freeze:

Place All ingredients, minus ingredients needed for end of cooking process, into your gallon freezer bag. Seal, pushing all the excess air out, and freezer until ready to use.

To Thaw:

Place bag in a large bowl in your fridge the night before you want to put it in the slow cooker.

To Cook:

Place contents of bag into slow cooker, stir once, cover, and cook on hi setting for about 6 hours.
About 30 minutes before serving, stir in juice of 1 lime thoroughly, and then stir in 1 cup of sour cream. Top each bowl with sprinkling of cheese, a dollop of sour cream, and 1 tsp. of chopped cilantro. Enjoy!

Notes

For a deeper, richer flavor (if you have the time) substitute 2 Anaheim Peppers, 1 Bell Pepper and 1 Serrano Pepper in place of the canned green chilis. Lightly rub oil all over each pepper, place on a cookie sheet. Roast at 425˚ for 10 minutes, turning half way through. Place all the peppers into a paper bag, close and let rest for 15 minutes. Peel, vein, stem and chop all of the peppers and add to the gallon freezer bag with the rest of the ingredients before freezing.

Nutrition Information

Show Details

Serving 1Cup Calories 409kcal (20%) Carbohydrates 43g (14%) Protein 30g (60%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 68mg (23%) Sodium 1036mg (43%) Potassium 1024mg (29%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 285IU (6%) Vitamin C 12.8mg (14%) Calcium 142mg (14%) Iron 4.6mg (26%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 409 kcal

% Daily Value*

Serving	1Cup
Calories	409kcal	20%
Carbohydrates	43g	14%
Protein	30g	60%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	68mg	23%
Sodium	1036mg	43%
Potassium	1024mg	22%
Fiber	10g	40%
Sugar	4g	8%
Vitamin A	285IU	6%
Vitamin C	12.8mg	14%
Calcium	142mg	14%
Iron	4.6mg	26%