Easy Creamy White Chicken Chili {Freezer Meal}

Bowl of white chicken chili topped with sour cream.

5 from 2 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 Time10

Cook Time6

Total Time6 10

Course: Soup

Cuisine: American, slow cooker

Keyword: freezer chicken chili

Servings:

Calories: 409kcal

Author: Karrie

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 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 7 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

US Customary - Metric

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