Fall is Right Around the Corner – Almost Time for Hoodies, Boots and This Favorite Crock Soup
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ve always loved chili. What could be more perfect on a chilly day than chili? The name says it all. My favorite variation is white chicken chili, and though I love the classic version I have to admit I prefer the chicken over the beef.
The light, spicy flavor is spectacular. This recipe has the seasonings spot on. I’ve had many versions but after this one I now have a favorite for home. Plus, whipped up in the crock? That’s so incredibly easy – it’s a win for sure.
Recipe and photo courtesy of The Cookie Rookie.
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Quick Tip: Add heat by leaving seeds in the peppers, if you prefer mild take them out.