You Will Need:
- about a pound of boneless chicken strips (about 6-8 chicken strips)
- 1 Tablespoons of chili powder
- salt, pepper and garlic powder, plus more chili powder
- 1 can cream of chicken soup
- chicken broth carton 32 oz.
- water as needed for desired consistency
- 1 (4 oz.) can of diced green chilies fire roasted and peeled (medium)
- 4 to 6 cans (15 oz.) white kidney beans (cannellini beans) drained and rinsed
- 1 envelope dry onion soup (dip) mix
- shredded cheddar cheese for topping
- sliced green onion for topping
- tortilla chips or jiffy cornbread (or any brand of sweet cornbread)
Grease bottom and sides of crockpot. Wash chicken strips, place in the bottom of a crockpot and sprinkle with salt, pepper and garlic powder and some chili powder. Add cream of chicken soup, chicken broth, can of diced green chilies, white kidney beans (that you've drained and rinsed), envelope of dry onion soup mix and tablespoon of chili powder, mix ingredients together, try not to stir the chicken from the bottom too much. Turn crockpot on high heat for about an hour, turn it to low for about 4-6 hours. Stir after about 4 hours or so, if you can. About an hour before final cooking time, remove chicken strips from crockpot onto a plate and shred them with two forks, place back in the crockpot and stir. Note: The chicken strips will be already falling apart and they will be easy to shred, you may be able to just shred them inside the crockpot, sometimes I do. You can add hot water toward the end of cooking for desired consistency.
Serve topped with cheddar cheese and green onion. You can serve it with jiffy cornbread or any sweet cornbread.
Enjoy!