White Bean Chicken Chili

by Elysian Magazine

This white bean chicken chili recipe is simple to make, perfect for a crowd and especially to serve on cold winter nights. You can easily double this recipe to for more servings. This is one of my favorite things to make when my college aged children bring friends home from college, for my family on snow days and for friends during the winter months. This is perfect served alone or paired with rice and warm cornbread. This freezes well, so be sure to have extra containers on hand to serve for busy evenings or for when you need to bring dinner to a friend.

1 medium onion
2/3 cooked chicken breast (I use pulled rotisserie chicken)
1 can northern white beans
1 can navy beans (white)
1 1/2 cups of low sodium chicken broth
10 oz shredded Monterey Jack cheese (with jalapenos)
1/4 teaspoon cayenne pepper
1/2 teaspoon ground oregano

First, saute onion on low heat. Drain and rinse the beans – set them off to the side. Pull or chop your chicken into small bite size pieces. (If you have a Costco nearby, they sell pulled rotisserie chicken that is vacuumed sealed, cooked and ready to use.) Combine all of the ingredients into a crock pot. Cook on low heat for approximately 3 to 4 hours until the cheese is melted thoroughly, stirring occasionally. ENJOY!

By Cathy Ellett

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