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White Bean Chicken Chili

Easy and delicious recipe, especially with left over rotisserie chicken. Don’t forget the toppings, they add a special twist!
Ingredients
  • 1 lb. dried Great Northern Beans
  • 2 medium onions, diced
  • 4 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 2– 4.5 oz. cans of green chili, chopped
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon oregano
  • Black pepper to taste
  • 6 cups chicken broth
  • 5 cups cooked chicken meat
  • 1-2 cups shredded cheese
Directions
  • Wash and soak beans covered in water 2” above for 6-8 hours. Drain and set aside.
  • Heat oil in a large stock pot, and cook onion and garlic until soft.
  • Add the green chili, cumin and oregano.
  • Add the beans and chicken broth. Bring to a boil, reduce heat and simmer for 2 hours with the lid on.
  • Add the chicken meat, and 1 cup of shredded cheese.
  • Bring the chili to a boil, reduce heat, simmer uncovered for 10 minutes.
  • Season with salt and black pepper to taste.
  • Garnish before serving;
  • Shredded cheese
  • Diced scallions
  • Diced tomatoes
  • Sour cream
  • Tortilla strips

Categories

EntreeSoupAmericanSpicyVegetarian