Wednesday, March 16, 2011

Cheesy Ranch White Chicken Chili

This recipe peaked my interest...although I am still looking for a homemade ranch seasoning, but until them I used a packet. I also adapted this to the crock pot but you can do it on the stove as well. So this came together easy and smelled delicious!

Cheesy Ranch White Chicken Chili-adapted from Siggy Spice
2 cup water
2 chicken breast
1 pkg dry ranch seasoning
1 onion, chopped
2 garlic cloves, minced
3 cans(or 4 cups) white kidney beans(or cannelini beans),rinsed, drained
1-2 cans diced green chilis
1 1/2 tsp cumin
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne
1 cup shredded monteray jack cheese(I used colby jack)
1 cup light sour cream
1/2 cup whipping cream(omitted to keep it thicker)

Toss everything in the slow cooker, except cheese, whipping cream, and sour cream. Stir the best you can Place on low for 7-8 hrs or high for 5 hrs.(Or until chicken is cooked through, mine was frozen when I started) Remove chicken and shred. Add back to soup. Stir in remaining ingredients. Cover and let cheese melt for about 15 mins. Enjoy!

**We really liked this soup! It was boarding on a little salty but it was still very good! We loved the addition of ranch and made it very flavorful. Next time we will add some frozen corn to the mix! This would also work great as a vegetarian meal by leaving out the chicken and perhaps adding more beans!

2 comments:

  1. I am SO making this today...I have everything I need. It looks delicious and I know hubby is gonna love me. Thanks for sharing.

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  2. Just saw a link to this. It looks delicious! Here's the Ranch Dressing mix I use: (all ingredients are dried herbs/spices)
    15 Saltine Crackers
    2 c parsley flakes
    1/2 c minced onion
    2 TBSP dill weed
    3/4 c onion powder
    3/4 c garlic powder
    1/4 c salt

    Put crackers through the blender on high until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Pour into a bowl. Add garlic and onion powders and salt. Combine well. Store in an air tight container at room temperature for up to one year.

    To make dressing, combine
    1 TBSP mix
    1 cup mayonnaise
    1 cup buttermilk

    Let sit at least 30 minutes before serving. Store leftovers in the refrigerator.

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