I had made this chili quite a while ago and have no idea why I never got around to sharing it with you sooner! It’s another Pinterest find and I think I need to put it on the menu pretty soon again!
There are a lot of different recipes out there that always look so yummy, but for once, I wanted to try and stay away from the cream of whatever soups … so this was the perfect recipe to give a try …
Did I tell you how happy we were with the recipe?
Original recipe from Eat Cake For Dinner … of course, we modified to suit our taste/pantry 🙂
1 16 oz carton of low sodium chicken broth
3 large chicken breast
1 tbs cumin
2 tsp minced garlic (are you prepping your garlic ahead of time?)
1/2 c dried onions (I was in a hurry and didn’t feel like cutting a fresh one)
small bunch of parsley, chopped
3 cans of northern beans, rinsed and drained
salt and pepper
Guess what you do? Dump all in the crock pot and cook for 4 to 6 hours …
THEN: remove chicken and shred (or chop) into bite size pieces (pet peeve? large chunks of chicken in my soup). Add chicken back to the crock pot and stir in:
3/4 c sour cream
1/2 c chopped green onions
1/4 c chopped cilantro (optional – I add mine on the side as Hubby and Princess get the ‘soapy’ taste
Let cook for another 1/2 hour or so and dish up! You can top with shredded cheddar cheese and a dollop of sour cream … enjoy!
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