white chicken chili
(1 rating)
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.
(1 rating)
yield
6 -8
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For white chicken chili
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3 lbboneless skinless chicken breast
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5 cchicken stock
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additional stock or water and boullion to boil chicken in
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4 ozcan green chiles
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1 canrotel tomatoes - i use the hot ones
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3 cangreat northern beans
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2 cannavy beans
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1 cchopped onion
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2 Tbspminced garlic
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2 Tbspchopped fresh cilantro
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1 Tbspcumin
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1 Tbsporegano, dried
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1 Tbspchili powder
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1 Tbspred pepper flakes ( this makes it extra spicy)
How To Make white chicken chili
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1Boil chicken in broth until tender and drain. Set aside to cool then shred
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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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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.)
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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
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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.
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6* Whenever I boil chicken I like to add lots of seasonings, Tony’s, garlic, onions etc. to the broth for extra flavor.
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