I have been making this chili for years. It is simple, flavorful and delicious. I made the pictured chili using canned beans, chicken broth and some rotisserie chicken for Halloween weekend. It came together in minutes and was gobbled up at our church ‘trunk or treat’ night. If you use dry beans the resulting chili is thicker. This really hits the spot and warms you up on a cold evening. Enjoy!
White Chicken Chili
submitted by Melanie
printable recipe here
1 lb great northern beans ( i like to use Navy beans-they are smaller)
1-2 lbs cooked and shredded chicken
6 cups chicken broth
1 Tb olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
2- 4oz cans diced green chilis
2 tsp cumin
1/4 tsp cayenne pepper
1 cup Monterey Jack cheese, grated
*additional grated jack cheese and cilantro for garnish
1. Soak beans overnight. Drain, rinse and pick over to remove bad beans. Add broth to beans and bring to boil. Reduce heat and simmer beans until tender (usually all day in crockpot on low).
2 Heat olive oil in a skillet and saute onion and garlic until onions are translucent (about 10 minutes). Mix in green chilies an spices. Add to the beans. Stir in chicken and then cheese. Stir until thick.
Garnish with grated Monterey Jack cheese and fresh chopped cilantro.
Fast and Easy Method
**This makes a delicious soup in a matter of minutes**
For Step 1: Instead of cooking 1 lb beans in 6 cups of broth–just open 3 (14oz) cans of great Northern (or Navy) beans and 2 (14oz) cans Chicken broth and then proceed with recipe.