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Chicken Chili

Chili - White Chicken

This is a rather tasty twist on chili and really simple to make.

2 cups chicken broth
3 boneless chicken breasts
48 oz Great Northern beans, drained
1/2 tsp cumin
1 TBL chili powder
2 cups salsa
Mozarella cheese

Cook chicken in broth (about 10 minutes).  Remove chicken from the broth and cut into bite sized pieces then return to broth.  Add remaining ingredients except for cheese.  Simmer for 1 hour or more.  Add grated Mozarella cheese to top of chili just as you serve.

Slow Cooker White Chili

3/4 pound boneless skinless chicken breasts, cubed

1 medium onion, chopped
1 garlic clove, minced
1 TBS vegetable oil
1 1/2 cups water
1 can (15 oz) white kidney or cannelini beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (11 oz) whole kernel white corn, drained OR 1 1/4 cup frozen
1 can (4 oz) chopped green chilis
1 to 2 teaspoons chicken bouilion granules
1 tsp ground cumin

In a large skillet, saute chicken, onion and garlic in oil until onion is tender.  Transfer to a 3-quart slow cooker.  Stir in the remaining ingredients.  Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.