Chicken and White Bean Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delicious and comforting dish, the Chicken and White Bean Chili recipe. Packed with flavorful ingredients, this hearty chili is perfect for chilly evenings or cozy gatherings. Tender chicken, creamy white beans, and a medley of spices come together to create a satisfying and nutritious meal. Whether you're a fan of traditional chili or looking for a new twist, this recipe is sure to please your taste buds.

Keywords: chicken, white bean chili, recipe, comforting, hearty.

Chicken and white bean chili recipe details

Chicken and white bean chili recipe, recipe Rating: 4.7
Number of votes:114

Great on a cold night. Easy to make. My family’s favorite.
Ready in: 1 day 3 hours

Ingredients

Serves: 8

• 1 pound dried Great Northern white beans, rinsed, picked over
• 2 pounds boneless chicken breasts
• 1-tablespoon olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 4_ounce cans chopped mild green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4-teaspoon ground cloves
• 1/4-teaspoon cayenne pepper
• 6 cups chicken stock or canned broth
• 3 cups grated Monterey Jack cheese (about 12 ounces)
• Sour cream
• Salsa
• Chopped fresh cilantro

Preparation method

Prep: 1 day | Cook: 3 hours

1. Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
2. Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender about IS minutes. Drain and cool Remove skin. Cut chicken into cubes.
3. Drain beans. Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and sauté 2 minutes. Add beans and stock and bring to boil Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
4. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.