White Chicken Chili Recipe
White Chicken Chili with spices and chilies to give it zing. Easily can be made in the slow cooker.
Ingredients
- 1 lb bag Great Northern Beans-Soaked-according to package or two 12 oz canned beans
- 1 tablespoon extra virgin olive oil
- 1.5 lbs boneless skinless chicken breasts-cut into bite size pieces
- 2 cloves garlic-mince
- 1 medium sweet onion-chopped
- 1 4 oz can green chiles
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ¼ teaspoon white pepper
- ½ teaspoon oregano
- 48 oz container chicken broth
- salt and pepper to taste
- 1-2 teaspoon cornstarch
- Garnish-green onions tortilla chips, sour cream, pepper jack cheese
Instructions
- Soak beans according to package direction-I do mine overnight. Cut chicken into bite size pieces. Heat oil in large skillet on medium heat. Cook chicken until juice run clear and no longer pink. Add garlic, onion and green chiles. Mix well. Add to a large pot and add cumin, oregano, cayenne pepper, white pepper, beans and broth. Stir to combine. Simmer on low 2-3 hours stirring occasionally. 10 minutes before ready to eat, add ¼ cup liquid with cornstarch in a cup, Stir. Add to chili to thicken. Top with garnish and salt and pepper if you choose.
Notes
White Chicken Chili Recipe
White chicken chili with spices and chilies to give it zing. Easily can be made in the slow cooker.
Ingredients
- 1 lb bag Great Northern Beans-Soaked-according to package or two 12 oz canned beans
- 1 tablespoon extra virgin olive oil
- 1.5 lbs boneless skinless chicken breasts-cut into bite size pieces
- 2 cloves garlic-mince
- 1 medium sweet onion-chopped
- 1 4 oz can green chiles
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ¼ teaspoon white pepper
- ½ teaspoon oregano
- 48 oz container chicken broth
- salt and pepper to taste
- 1-2 teaspoon cornstarch
- Garnish-green onions tortilla chips, sour cream, pepper jack cheese
Instructions
- Soak beans according to package direction-I do mine overnight. Cut chicken into bite size pieces. Heat oil in large skillet on medium heat. Cook chicken until juice run clear and no longer pink. Add garlic, onion and green chiles. Mix well. Add to a large pot and add cumin, oregano, cayenne pepper, white pepper, beans and broth. Stir to combine. Simmer on low 2-3 hours stirring occasionally. 10 minutes before ready to eat, add ¼ cup liquid with cornstarch in a cup, Stir. Add to chili to thicken. Top with garnish and salt and pepper if you choose.
Tried this recipe?Let us know how it was!