White Chicken Chili

Karly H

By
@Karlyr10

being from louisiana, we likeour food a little spicy. if you want to tone it down a little, you can use the mild or orginal rotel and red pepper flakes to taste.


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr 30 Min

Ingredients

3 lb
boneless skinless chicken breast
5 c
chicken stock
additional stock or water and boullion to boil chicken in
4 oz
can green chiles
1 can(s)
rotel tomatoes - i use the hot ones
3 can(s)
great northern beans
2 can(s)
navy beans
1 c
chopped onion
2 Tbsp
minced garlic
2 Tbsp
chopped fresh cilantro
1 Tbsp
cumin
1 Tbsp
oregano, dried
1 Tbsp
chili powder
1 Tbsp
red pepper flakes ( this makes it extra spicy)

Directions Step-By-Step

1
Boil chicken in broth until tender and drain. Set aside to cool then shred
2
Sauté onion and garlic in a couple of tablespoons of olive or vegetable oil until tender. Then add the un-drained can of green chilies and sauté 3-4 mins longer
3
Drain and rinse the Northern beans and 1 can of the Navy beans. In a food processor blend the remaining un-drained Navy beans until smooth. (This will thicken the chili.)
4
Add the 5 cups stock, all spices,cilantro and chicken to the onions, garlic and chilies mixture. Bring to a simmer and stir in the processed Navy beans until smooth. Simmer for about 30 mins. Add the rinsed and drained beans and simmer for about 60 mins
5
This would be great done in a slow cooker and is even better the next day. I like to serve it with shredded cheese and tortilla chips.
6
* Whenever I boil chicken I like to add lots of seasonings, Tony’s, garlic, onions etc. to the broth for extra flavor.

About this Recipe

Course/Dish: Chicken, Chili
Other Tag: Quick & Easy