Our church ward had a chili cook-off for our Trunk-or-treat party, and this is the chili I provided. It was a contest and mine didn’t even come close. There were so many yummy different varieties, including similar, but better chicken chilis. One I liked the most was thick and creamy and included corn.
I thought mine was more like a soup. But here is the recipe because it is very yummy anyway. It would be good to serve with cheese quesadillas.
White Bean Chicken Chili
Ingredients
- 1 lb. great northern beans 3-4 cans
- 6 cups chicken broth
- 2 cloves garlic minced
- 2-3 t. cumin
- 2 t. oregano
- 2 7 oz. cans green chilies
- pinch cayenne pepper
- 2 medium onions chopped
- 3-4 cups cooked chicken diced
- sour cream
- Monterey jack cheese
Instructions
- Sort beans to remove rocks, and any beans that are split or broken. Wash, then soak beans overnight covered in water. Drain.
- In a fry pan, sauté' onions and garlic briefly.
- In a crockpot or large kettle, place beans and all other ingredients, except chicken, sour cream, and cheese.
- Cook until done, about 4-5 hours. Then add cooked (or canned) chicken. Heat thoroughly. Serve with sour cream and jack cheese.
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