5 from 6 votes
Easy Creamy White Chicken Chili {Freezer Meal}
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!
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings:
6
Calories:
409 kcal
Course:
Soup
Cuisine:
American, International
Ingredients
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 great northern beans cooked
- 16 oz butter beans cooked, small
- 8 oz garbanzo beans cooked, or cooked white hominy
- 8 oz white shoepeg corn
- 1 lbs chicken breast cut into 1 inch cubes
- 1 white onion pureed, large
- 3 Cloves garlic finely minced
- 1 Tbsp cumin
- 1/2 Tbsp Coriander
- 1/2 tsp salt sea salt
- 1/2 Tbsp oregano
- 1-4 dashes red chili sauce such as Tapatio or Tabasco
- 1 Tbsp olive oil
- lime juice of 1
- 2 oz fire roasted diced green chilis canned
End of Cooking
- lime juice of 1
- 1 cup sour cream + some for garnishing
- Mexican cheese blend shredded, for garnishing
- cilantro chopped, for garnishing, fresh
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 409
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.