Creamy Crockpot Chicken Chili with Cheesy Croutons

Mountain White
Mountain White


For the soup

  • 28 oz. can of diced tomatoes
  • 15 oz. of black beans
  • 15 oz. of kidney beans
  • 15 oz. of pinto beans
  • 2 cups of chicken broth
  • 1 pound of chicken breast
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • ½ tablespoon of salt
  • 1 tablespoon of paprika
  • juice from ½ lime
  • 1 jalapeno, chopped finely

For the bread crumbs

  • 4 pieces of Canyon Bakehouse Gluten Free Mountain White Bread
  • 1 cup of grated Parmesan cheese
  • 1 tablespoon of oil

Topping: grated parmesan cheese, cilantro and jalapenos


  1. Add all ingredients to a crock pot and cook on high for 4 hours
  2. Right before you are ready to serve the soup, preheat the oven to 350 degrees F.
  3. Cut off the crust on the bread and cut and set aside. Cut the white part of the bread into small squares.
  4. 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.
  5. Serve the chili and top with cheese, croutons, cilantro and jalapenos. Enjoy!