CREAMY CROCKPOT CHICKEN CHILI WITH CHEESY CROUTONS
Featured Product
Country White Ingredients
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28 oz. can of diced tomatoes
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15 oz. of black beans
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15 oz. of kidney beans
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15 oz. of pinto beans
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2 cups of chicken broth
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1 pound of chicken breast
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1 tablespoon of chili powder
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1 tablespoon of cumin
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½ tablespoon of salt
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1 tablespoon of paprika
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juice from ½ lime
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1 jalapeno, chopped finely
Soup
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4 pieces of Canyon Bakehouse Gluten Free Country White Bread
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1 cup of grated Parmesan cheese
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1 tablespoon of oil
Bread Crumbs
Directions
Topping grated parmesan cheese, cilantro, and jalapenos
- Add all ingredients to a crockpot and cook on high for 4 hours
- Right before you are ready to serve the soup, preheat the oven to 350 degrees F.
- Cut off the crust on the bread and cut and set aside. Cut the white part of the bread into small squares.
- Place the bread on a baking tray and drizzle with olive oil and grated Parmesan cheese. Bake for 15 minutes or until the cheese begins to get crispy on the bread.
- Serve the chili and top with cheese, croutons, cilantro, and jalapenos. Enjoy!