White Chicken Chili Recipe
It’s gettin’ close to chili season here in Arkansas and we’ve already made our first batch of white chicken chili! This is a recipe from our Aunt Bobye that we had a lot growing up. You can make this one on the stove just in time for supper, or ahead of time in the slow cooker (with the slightly altered recipe) with dry beans if you desire! White Chicken Chili goes great with Fancy Cornbread!
2 yellow onions (peeled and diced)
12 boneless, skinless chicken breasts (boiled, save liquid!)
8 (15.5 oz.) cans great northern beans (drained), or 4 cups dry beans (+ 12 cups water)
1 T chili powder
1 T cumin
3 T. worcestershire sauce
2 T. oregano
3 garlic cloves (minced or pressed)
1 (10 oz.) can diced tomatoes and green chilies (or Rotel)
salt to taste
pepper to taste
chicken boullion seasoning (optional, to taste)
For stovetop: Place diced onions and chicken breasts in pot. Cover completely with water and bring to boil. Once boiling, turn heat down to simmer and cook for 20-40 minutes (depending on if they are thawed or frozen), or until cooked all the way through. Remove chicken and shred or dice, then return chicken to pot and add rest of ingredients. Simmer for about 30 min. then serve with cheese, sour cream and tortilla chips or cornbread!
For slow cooker with dry beans: Rinse dry beans and check for rocks. Place in slow cooker with 12 cups water. Add all other ingredients EXCEPT chicken and cook on high for 6-8 hours, or on low 10-12 hours. About an hour before serving, place chicken breasts in separate pot on stove. Cover completely with water and bring to boil. When water starts to boil, turn heat down to simmer and cook for 20-40 minutes (depending on if breasts are thawed or frozen), or until cooked all the way through. Remove chicken, and shred or dice. Add chicken to slow cooker with as much reserved broth as will fit and let simmer about 30 min. Serve with cheese, sour cream and tortilla chips or cornbread!
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.