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White Bean-Chicken Chili Recipe

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This recipe for White Bean-Chicken Chili is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried Navy Beans
5 C. Chicken Stock
4 Tbsp. Butter
1 Tbsp. Minced Garlic
3/4 C. Diced Onion
4 oz. Diced Green Chilies
1 lb. Cooked Boneless,Skinless Chicken Breasts, Finely Chopped
1 Tbsp. Ground Cumin
1 Tbsp. Dried Oregano
1-1/2 tsp. Ground Black Pepper
1/2 tsp. Ground White Pepper
1/2 tsp. Tony Chachere's Seasoning
Pinch Red Pepper Flakes
1/2 bunch Cilantro Leaves, Chopped
Directions:
Directions:
Rinse beans well, cover with water and soak for 2 hours.
Drain beans. Place the beans in a large pot with the chicken stock. Bring to a boil over high heat.
In a saucepan, heat the butter over medium heat. Saute the garlic, onion and green chilies in the butter for 5 minutes. Add this mixture to the beans in the pot.
Add the chopped chicken, cumin, oregano, black pepper, white pepper, Tony Chachere's seasoning, red pepper flakes and cilantro to the beans. Lower the heat to medium and cook, stirring occasionally, for 1-1/2 hours.
Number Of Servings:
Number Of Servings:
12 Servings
Personal Notes:
Personal Notes:
Serve with a dollop of sour cream and some shredded cheese.

 

 

 

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