White Chicken Chili
A friend shared this recipe with me years ago and it is a hit whenever I make it. It's harty, spicy & everything you will want in a chili! The longer it cooks, the spicier it gets. I can't get enough of it in the Winter <3
I hope you like it too!
Ingredients
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2-3 chicken breasts (depending on size)
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1 large onion, chopped
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3 garlic cloves, diced
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3 cans black beans (drain all cans)
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2 cans navy beans (drain only one)
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2 can diced green chili's
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32 oz box of chicken stock
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Cayenne Pepper (3 palm fulls or to your liking)
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Garlic Salt
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Shredded Cheese
Cooking Instructions
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1
In a large pan, saute the onions & garlic in about 3 TBS of olive oil until the onions are clear.
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2
Add the cayenne, coriander and cumin to the onions & garlic. Don't worry, it will look a little dry. You can add a little more olive oil if you'd like.
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3
Push the onion & garlic to the side & add the cubed chicken. Sprinkle the garlic salt & black pepper to the chicken only. Cook until the chicken is done.
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4
Add the two cans of drained green chili's and mix together. Add some chicken stock (about 1/2 the box) & let simmer.
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5
If cooking in the same pot, add all of the beans. Make sure you drained all of the black beans & only one can of the navy. (I make mine in the crock pot sometimes so I have my beans waiting & just transfer the mixture over)
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6
Add the rest of the chicken stock & bring to a boil (if doing on the stove). Reduce to low heat & let sit until ready to eat. If doing in a crock pot, I put mine on whatever time I need it to be ready.
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7
When you are ready to eat, fry up some corn tortillas in oil. Sprinkle them with some salt and set aside. Cook as many as desired.
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8
Top with sour cream, cilantro, cheese. Many people rip up the tortillas & mix it up in the chili. Others dip & some just eat the tortilla on the side.
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