Recipe: White Chicken Chili

This is one of our family favorites. It’s easy, it’s quick, it’s delicious!  Oh, and it makes a big ol’ pot of soup. Thanks to my dear friend Teri, who gave me this recipe years ago! (except I may have changed it?!)

White Chicken Chili

4 cups cooked shredded chicken
1 onion and 2 cloves of garlic, sauteed together 
3 cans northern beans, drained and rinsed
6 cups chicken broth
1 (8oz) can Rotel (tomatoes with green chilies)
2 tsp ground cumin
1 1/2 tsp oregano
1/2 tsp ground cloves

So I basically throw this all in a pot and bring to a simmer. Cook until warmed through and the beans are soft, but not mushy. Also works great in a crock pot! Just leave the beans for the last 10-15 minutes so they don’t get mushy. We like to eat it over cooked elbow noodles. It is also good over tortilla chips.  Whatever you do, top it with shredded cheese and sour cream. Please, I’m begging you.


This post linked to:
Beauty and Bedlam’s Tasty Tuesday
11th Heaven’s Homemaker Monday
Tempt My Tummy Tuesday 

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