After a couple of lunches and 2 dinners of Christmas leftovers I decided to change it up and make chili. I had plenty of homemade stock from the turkey and of course leftover turkey meat so I substituted those for the typical shredded chicken and chicken stock. Results? Very tasty!! Homemade stock is always better than the boxed stuff (though I do love that too)
This recipe is a variation of the recipe that my sister Zandria used to make. I have tried to make it a bit healthier and to all organic ingredients. It was called White Chicken Chili but I decided since it wasn’t very “white” that it needed a new name 🙂
Mexican Chicken Chili
- 1 rotisserie chicken, meat shredded
- 3 (15 oz.) cans organic great northern beans, drained and rinsed
- 3 cups chicken stock
- 1 (4.5 oz.) can green chiles
- 1 (10 oz.) bag frozen organic white corn
- 1 tablespoon (heaping) homemade taco seasoning
- 1 container organic cream of celery soup
- 1/2 cup light organic sour cream
- Toppings: chopped green onion, chopped cilantro, shredded monterey jack cheese
- Place all ingredients in a crock pot and cook on low for 2 1/2 or 3 hours stirring occasionally. You can also cook this in a dutch oven or soup pot. Bring it to a simmer and turn it down low and cook for about 45 minutes.
- Add toppings to individual bowls for serving.