As fall approaches, I find myself making more soups, chilis and stews. Comfort food at it’s best. This chili is one you can throw together quickly in the morning, and come home to a delicious dinner ready and waiting for you that evening – all thanks to the crock pot!
White Chicken Chili {Crock Pot}
- 32 oz chicken broth
- 8-10 chicken tenders
- 1 can black beans, drained and rinsed well
- 1 onion, finely chopped
- 1 can diced tomatoes (I like fire roasted tomatoes, but any will do)
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- cheddar cheese, for serving
- tortilla chips, for serving
Place all ingredients except cheese and chips into crock pot, stirring to combine. Cover and cook on medium for 8 hours. Remove chicken and shred with a fork. Return chicken to crock pot. Spoon into bowls, top with cheese, and serve along with tortilla chips.
how do you know what the servings are and the points plus value for each?