Saute onion, celery, and garlic in oil until tender,
about 5 minutes.
In a large crockpot add chicken, broth, chiles,
oregano, cumin, dry mustard, basil, Cajun seasoning,
chipotle, and pickled jalapeno and simmer for 1 1/2
hours.
Add the drained beans and heavy cream and simmer for
1 hour, or until the beans are tender. Remove about
2 cups of beans and puree; add puree back to chili
to thicken
Serving
Suggestions
Garnish soup with sour cream, monteray cheese and tortilla chips
Originally Submitted
1/7/2012
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