Kaitlyn Blessing,
NK Seeds Representative
NK Seeds Representative Kaitlyn Blessing’s favorite harvest recipe brings the heat in more ways than one. Her Tex Mex White Chili is easy to prepare and simmer in the Crockpot. “This is my favorite harvest-time recipe, and it’s a farm favorite in the field,” she shares. And while it’s a savory meal on its own, Kaitlyn likes to top and serve with Frito’s “to support the corn farmers out there!”
Crockpot Tex Mex White Chili:
Ingredients
- 2.5 lb of chicken breasts
- 4 cups chicken broth
- 1 15-oz can of white beans (drained)
- 3 stalks of celery
- 3 medium carrots
- 2 poblano peppers
- 1 small onion
- 3 garlic cloves
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 oz Monterey Jack cheese
Optional:
- 4 oz cream cheese
- Sour cream
- Cilantro
- Avocado
- Frito’s
Instructions
- In a Crockpot, combine chicken breasts, chicken broth and white beans.
- Peel and chop celery, carrots, poblano peppers, onion and garlic. Add to Crockpot.
- Tip from Kaitlyn: Add cream cheese to the pot to make it creamy.
- Season with coriander, cumin and chili powder. Add salt and pepper to taste.
- Cook on low for 4-5 hours or until carrots are tender.
- Remove chicken from Crockpot and shred.
- Add shredded chicken back to the Crockpot and stir in Monterey Jack cheese.
- Serve with sour cream, cilantro, avocado and Frito’s on top.
If you try one (or all!) for your family and farm team, let us know how it worked for you — share a photo on your favorite social media platform and tag us @NKSeeds and use #NKHarvest.
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