white chicken chili
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.
prep time
15 Min
cook time
1 Hr 30 Min
method
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yield
6-8 serving(s)
Ingredients
- 3 pounds boneless skinless chicken breast
- 5 cups chicken stock
- - additional stock or water and boullion to boil chicken in
- 4 ounces can green chiles
- 1 can rotel tomatoes - i use the hot ones
- 3 cans great northern beans
- 2 cans navy beans
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon cumin
- 1 tablespoon oregano, dried
- 1 tablespoon chili powder
- 1 tablespoon red pepper flakes ( this makes it extra spicy)
How To Make white chicken chili
-
Step 1Boil chicken in broth until tender and drain. Set aside to cool then shred
-
Step 2Sauté 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
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Step 3Drain 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.)
-
Step 4Add 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
-
Step 5This 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.
-
Step 6* Whenever I boil chicken I like to add lots of seasonings, Tony’s, garlic, onions etc. to the broth for extra flavor.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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