White Bean and Chicken Chili - BigOven 160511
White Bean and Chicken Chili

White Bean and Chicken Chili

Ready in 45 minutes
10 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "White Bean and Chicken Chili"

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Best served during the SuperBowl.

"A Tasty alternative to traditional Chili. This chili was easy to make and had wonderful taste and texture! It was spicy but not too hot...if your worried about too much heat, remove the seeds and ribs from the jalapenos. I used a combination of Cannellini and Great Northern beans, doubled the amount of chicken, and added some leftover Fire-roasted green Anaheim and Poblano chiles. We served the chili with sour cream, shredded Jack cheese and cornbread on the side."

- sgrishka

Ingredients

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1 pound Great Northern Beans; cooked
1/2 pound Chicken thighs; 1/2 in. diced
2 quarts Chicken Stock
2 tablespoon olive oil
2 medium Yellow Onions; 1/4 in.diced
4 12-oz cans green chilis; Diced
4 cloves Garlic; minced
1/2 cups Monterey jack cheese; shredded
2 each Jalapeno peppers; minced
3 teaspoons Cumin
1/4 teaspoon Cayenne pepper
Salt to taste
Sour cream; for garnish

Original recipe makes 12 Servings

8 oz. Servings  

Preparation

Saute onions, garlic and jalepenos in the olive oil till the onions are "almost" clear (transluscent). Add the diced chicken thighs next and cook them for 10-15 mins. Add the beans, chicken stock, green chilis, cumin and cayeene.

Simmer this very slowly on low heat for 2 hour....reducing it. Check for salt then chill immediately and refrigerate overnight.

Bring back to simmer and cook for an additional 3-4 hours. When it is the desired thickness, pour into bowls and add cheese and a dollup of sour cream

Notes

Chef and son notes: You could add additional seasonings as we did to "DR" it up a touch!~

Credits

Added on Award Medal
Calories Per Serving: 256 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It was a surprise how easy this was.
Chefof8 7 months ago
Nice flavor....Next time I would use low sodium chicken stock. Also, I used 1 1/4 lbs of thighs because that's the size package the store had....It was about the right amount for my liking. Also, I only used three 7 oz cans of chili's and the amount seemed right on. You can always add more later.
onebadshredda 2 years ago
This is one of my families favorite recipes! thank you for sharing!
Kisspris 2 years ago
I loved this recipe the flavor is amazing and I definitely would recommend topping it with fresh monterey jack cheese sour cream and tortilla chips it puts it over the top delicious me and my husband love this dish!
Joani.Parrish 4 years ago
Delicious! I used chicken breast instead of thighs to save on the amount of fat and once reduced transferred to a slow cooker and feasted all day long! I will definitely be making this recipe again and again....yummy!
bandesmommy1969 4 years ago
This recipe is delicious !!! It was the hit of the party !!! Instead of olive oil I precooked a few strips of smokey bacon then cooked the onions etc in the grease and threw it all in the pot !!! Added a nice flavor !!
maureenschlegel 4 years ago
A Tasty alternative to traditional Chili. This chili was easy to make and had wonderful taste and texture! It was spicy but not too hot...if your worried about too much heat, remove the seeds and ribs from the jalapenos. I used a combination of Cannellini and Great Northern beans, doubled the amount of chicken, and added some leftover Fire-roasted green Anaheim and Poblano chiles. We served the chili with sour cream, shredded Jack cheese and cornbread on the side.
sgrishka 5 years ago
Hi ChefJay -- hope you don't mind, but we modified the title of this recipe to the more straightforward 'White Bean and Chicken Chili'. [I made edits to this recipe.]
stevemur 5 years ago
[I made edits to this recipe.]
stevemur 5 years ago
Chef and son notes: You could add additional seasonings as we did to 'DR' it up a touch!~ [I posted this recipe.]
ChefJay 8 years ago
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