White Chicken Chili
This flavor packed white chicken chili will have you feeling great about your cooking from scratch skills! Made with bone broth and beans cooked from dry, this stellar chili take two days to make-- but it's packed with nutrients and flavor!
Ingredients
- 1 lb dry white navy beans or great northern beans, soaked overnight
- 2 chopped onions
- 4 oz green chiles use bell peppers of half of each for less heat or a red bell pepper
- 8 minced garlic cloves
- Meat from 1 roasted chicken- In a hurry? Pressure cook some chicken breasts!
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 cup sour cream
- 2 tsp dried oregano
- 12 oz shredded Monterey jack cheese or pepper jack cheese
Instructions
- Day one:
- Cook chicken using our Roasted Chicken Recipe or in the crockpot. [katies images of chicken]
- Remove the meat from the bones and put the meat in the fridge to use on day two! Add the bones plus 10 cups of water to the slow cooker and cook on low for 12 hours to create chicken broth.
- Put the dried beans in a bowl of water to soak overnight.
- Day two morning:
- Strain the chicken broth, and combine 8 cups of broth and beans back to the crockpot.
- Sautee the onions and garlic on the stovetop on medium heat until tender. Add to the crockpot of dried beans along with all spices, green chilies and chopped chicken. Cook on low for 8 hours.
- Add cheese and the cup of sour cream about 30 minutes prior to eating, serve once the cheese is melted.
Notes
Just like traditional ground beef chili or chili con carne, this chili is best served the next day! You'll thank yourself for having a big pot ready! We often put this soup in reditainers and freeze for quick meals. Portion off the reditainers before adding sour cream and cheese for best results.
See blog post for short cut ideas to make cooking this chili quick and easy.