Slow Cooker White Chili

We had a breakthrough tonight and I'm so, so relieved. About a week ago Leyna began a new phase where night after night she looks at her dinner and says she doesn't like it. If it doesn't look like chicken nuggets, spaghetti, or a cheese quesadilla - she isn't touching it. She'll eat her veggies (go figure) but nothing else. Tonight, however, we had a winner. Such a winner, in fact, that Leyna had three helpings! And Cora had two! This is going into the rotation. Maybe twice a week! :)

I found the recipe in my "Make it fast, Cook it slow" cookbook. You can find the original recipe here. Below is the way I made it which was a bit different.

1 large frozen chicken breast (I added this but you could leave it out)

16 oz bag of frozen white corn

2 cans of white beans

1 4 oz can of green chilies

1/4 chopped white onion

1/2 t garlic powder (or use 2 garlic cloves)

1 C chicken broth

1 C carrot puree (I added this for extra veggies but you could leave it out)

juice from one lemon

1 1/2 t cumin

1/2 t Italian seasoning

salt and pepper to taste

Dump everything into the slow cooker and cook on low for 9 hours or high for about 4-6. We topped ours with monterey jack cheese, sour cream, and hot sauce for the adults.

Serve to your starving toddlers at least 2-3 days a week ;)