The White Queen's White Bean White Chicken Chili
★★★★★ 1 vote5
1 can(s)(48 ounces) chicken broth
3 lbchicken breast halves, skinless and boneless
2 mediumonions, diced
1 Tbspgarlic, minced
1 Tbspground cumin
1 tspwhite pepper
3 can(s)(4 ounces each) diced mild green chilies, drained
2 can(s)(15ounces each) white corn, drained
4 can(s)(14 ounces each) navy beans, not drained
How to Make The White Queen's White Bean White Chicken Chili
- Place chicken broth, diced onion, and minced garlic into a nonstick soup pot on high heat. Bring to a boil and cook until onions are tender, about 10 to 15 minutes. Add cubed chicken, stirring to separate the pieces, and boil until chicken is no longer pink. Reduce heat to medium and cook until liquid is reduced to level of chicken.
- Add cumin, pepper, chilies, corn, and beans. Once chili returns to a simmer, reduce heat to low and cook 15 to 30 minutes, stirring occasionally.