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Good Eats: The Best White Bean Chicken Chili, ready in 30 minutes or an easy Crock Pot Option

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I love fall…for the leaves, the football, the slight nip in the air and especially because it starts soup season!

 

This White Bean Chicken Chili recipe has given me first prize at a handful of chili cook offs, but more importantly, it’s a healthy recipe my entire family loves! This recipe feeds a TON…so invite a few families over and eat together, take it to someone who is under the weather, or freeze half for a day when life is too busy to cook (it is also very easy to cut in 1/6 for very small families or 1/3 for an average group)! This recipe is so easy and incredibly economical!
INGREDIENTS
6 T Olive Oil
6-8 lbs. of cooked, shredded chicken (can use 2 rotisseries, bake it, or cook it in the crock pot)
2 large onions, chopped
6 cups of chicken broth
6 (4 oz) cans of chopped green chilies (I like to add 1/2 can of chopped jalapenos for a little kick)
6 cans of white beans, drained
2 cans of butter beans, drained (optional, but I love them in it)
4-6 tsp. garlic powder (start with 4, add more to taste)
3-4 Tbsp. cumin (start with 3, work up to 4 if needed)
2 bunches of cilantro, chopped finely
Salt and pepper to taste
TOPPINGS
 
Chopped fresh tomatoes
Shredded cheese
Avocados (my favorite)
Tortilla Strips
Sour Cream
Green Onions
Lime
DIRECTIONS
Heat oil and saute onions until translucent. Add cooked and shredded chicken. Stir in broth, chilies and spices and let simmer 15 minutes. Stir in beans, simmer 5 minutes. (You can also leave this on very low for a few hours if you need to prep it early. It is also even better the day after if you want to prep it a day ahead). Top with tomatoes, avocados, cheese, chips and green onions. A friend also loves this recipe on top of a salad, inside a tortilla or over rice. It really is a great one!
CROCK POT ALTERNATIVE
(need a 6 quart crock pot or shrink the recipe)
Saute onions in oil. Place all ingredients, except beans, in the crock pot. Let cook until chicken is fully cooked (mine takes about 5 hours on high from frozen). Shred chicken, add beans. Taste test…sometimes I will need to add an extra bullion cube or some salt and pepper when I do this recipe in the crock pot. You also may need to go  on the higher end of the spices. Simmer on high for one more hour to be sure everything is heated through. Serve with toppings! Yum!

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