Use that leftover turkey in this chili and you will be wishing you had more to use up!
WHITE CHICKEN CHILI
2 pounds boneless, skinless, chicken OR leftover turkey
3 cans white beans, drained
1 can corn or 2 cups frozen corn
1 envelope or tablespoon taco seasoning mix
1 can chopped green chilies
1 can cream of chicken soup
1 can chicken broth or 2 teaspoons chicken bouillon and 2 cups water
½ cup half and half or milk
1 can green enchilada sauce (optional)
Toppings (optional):
Sour cream
Shredded cheese
Sliced green onions
Tortilla strips or crunched up chips
Sliced avocado
Place chicken (or turkey) in slow cooker. It can be raw or cooked. I cut mine up because I like chunky but you can cook it and shred it at the end if you prefer. Top with beans, corn, and green chilies. In a separate bowl, mix together soup, taco seasoning, and broth. Pour over ingredients in the crockpot. Cover and cook on low for at 6 to 8 hours if you used raw chicken. If your meat is already cooked, 3 to 4 hours should do the trick. Top with whatever topping you like!
For printable recipe, click here white-chicken-chili