White Chili with Chicken

White Chili with Chicken


  • 1 lb. dry white northern beans
  • 5 1/4 c. chicken broth
  • 2 cloves garlic, minced
  • 1 lg. white onion, chopped
  • 1 tbsp. ground white pepper
  • 1 tsp. salt
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1/2 tsp. ground cloves
  • 1 (7 oz.) can diced green chilies
  • 5 c. diced cooked chicken breast
  • 1 3/4 c. chicken broth
  • 1 tbsp. diced jalapeno pepper

(optional)

  • Flour tortillas
  • Condiments:
  • Shredded Monterey Jack cheese
  • Sliced black olives
  • Chunky salsa
  • Sour cream
  • Diced avocados

Soak beans in water to cover for 24 hours then drain. In slow
cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper,
salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until
beans are tender. Stir occasionally. Stir in green chiles, chicken and 1
3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer
for 1 hour. Serve with flour tortillas and condiments.
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