Great white chili, awesome for a cold day… but delicious year ’round!
Servings: 6-8Prep Time: 20 minutes Cook Time: 30 minutes
1 can Navy Beans
1 can Great Northern Beans
32 oz Chicken Broth (or vegetable)
1 1/4 c. Chopped Onion
1 clove Garlic, minced
1/4 tsp. Salt
2 boneless, skinless chicken breasts cooked and pulled
1 small can Chopped Green Chiles
1 tsp. Ground Cumin
3/4 tsp. Dried Oregano
1/4 tsp. Ground Red Pepper
1/8 tsp. Ground Cloves
3/4 c. shredded Monterey Jack cheese
Dollop of Sour Cream (optional)
Combine all ingredients except cheese (sour cream or rice) and bring almost to a boil. Let simmer for about 30 minutes. Serve with cheese sprinkled on top, possible with sour cream or over rice depending on your preference.
You can also easily make this and leave it in the crock pot through the day so its waiting for you when you get home.
You can substitute the broth and leave out the chicken for a vegetarian alternative.
Beans can be switched for other types of white bean, and can be made from dried rather than canned, but you must soak and cook them first.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.