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Easy White Chicken Chili

4 star rating
 

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Submitted by: Noelle B

 

Chicken breasts and dry great northern beans are used in this chili, along with tomatoes & green chilies, chili powder, oregano and chicken broth.
 

Ingredients

  • 1 1/2 to 2 lbs. chicken breasts, boneless and skinless (2-3 breasts)
  • 2 (14 oz.) cans chicken broth
  • 1 lb dry great northern beans (soaked in water overnight)
  • 1 (10 oz.) can diced green chilies and tomatoes
  • 1 tsp minced fresh garlic
  • 1 Tbsp minced onion
  • 1 tsp oregano
  • 1/2 tsp salt (or to taste)
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • Add cayenne pepper, if you like it a little hotter!
  • Optional garnish ingredients:
  • shredded low fat cheddar cheese
  • lowfat sour cream
  • cilantro
  • baked tortilla chips

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Method

Cook chicken in some of the chicken broth till done. Remove chicken, reserving broth; allow chicken to cool. Shred chicken with two forks. Set aside. Dump water off of beans that have been soaking overnight. Add beans, all of the chicken broth, tomatoes, onion, garlic, seasonings and shredded chicken to a crock pot. Add more broth or water, if necessary, to cover beans. Cook on low 10-12 hours or on high 5-6 hours till beans are tender. (Add a little more liquid, if needed, to keep beans covered.) Also can cook on stove top in 4 qt. pan. Bring all ingredients to a boil then reduce heat and simmer until beans are done.

 

Notes: Serve in soup bowls, garnished with a dollop of sour cream, shredded cheese and a few coarsely crushed baked tortilla chips.

 

Number of Servings: 6

 

Submitted by: Noelle B ()

 

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