White Bean Chicken Chili

I copied this recipe from the Bush’s Great Northern Bean can many years ago.  I alter it by adding veggies or sometimes removing the chicken.

White-Bean-Crockpot-White-Chicken-Chili-recipe.jpg

Ingredients

  • 1 can (16 oz) Great Northern White Beans 

  • 1 can (14.5 oz) chicken broth (or veggie broth)

  • 1 Tbsp olive oil 

  • 1 medium onion, finely chopped 

  • 1 can (4 oz) chopped green chilies, drained 

  • 3 Tbsp all-purpose flour (optional)

  • 2 tsp ground cumin 

  • 1 1/2 cup finely chopped cooked chicken breast (or an extra can of beans)

  • Shredded Monterey Jack cheese (optional) 

  • Sour cream (optional) 

  • Salsa (optional) 

  • Add to rice or quinoa if desired

Directions

  1. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. 

  2. Add beans and chicken broth; bring to a boil. 

  3. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. 

  4. Garnish with cheese, sour cream and salsa, if desired. 

This has won neighborhood chili contests and my entire family loves it!

Teresa Kerrigan