I've had a couple of requests for the recipe that I use for White Chicken Chili, so here it is :) We LOVE this recipe and I made it many, many times this winter. Of course, I have to give credit to my friend Missy who shared it with me, thanks!
White Chicken Chili
1 Green Pepper
1 Medium Onion
1 Tbsp. Olive Oil
2-3 lg. Chicken Breasts (cooked and either diced or shredded)
1 or 1-1/2 Cans Chicken Broth
1-1/2 packets of White Chicken Chili seasoning
2 cans great northern beans
1 can corn
1 can Hominy
1 package of softened cream cheese
Boil Chicken in pot reserving about 1/2 inch of water after chicken is cooked and removed. Set Chicken aside to cool for shredding. In pot, add olive oil to water and sautee chopped pepper and onion. Add in all other ingredients (including shredded chicken) except cream cheese. Simmer and Stir occasionally for 30 minutes. Add in cream cheese and continue heating and stirring until all cheese has melted into soup.
Total prep after cooking chicken takes about 30-40 minutes.
Top with sour cream and cheddar if desired.