White Chicken Chili
  • 2 (15 oz.) Cans Great Northern Beans (I prefer Eden because they don't add salt)
  • 3-4 C. Shredded Cooked Chicken (leftover from a roasted chicken)
  • 4 C. Chicken Broth (I make my own)
  • 1 Chopped Onion
  • 2 Cloves Garlic (chopped)
  • 1 T. Butter
  • 1 (4 oz.) Can Hatch Green Chilies
  • 2 t. Ground Cumin
  • 1 t. ground Mexican Oregano
  • ¼ t. Cayenne Pepper
  • Toppings:
  • Diced Avocado
  • Diced Tomatoes
  • Chopped Cilantro
  • Sliced Black Olives
  • Chopped Green Onions
  • Sour Cream
  1. In a large pot (suitable for cooking chili) saute onions and garlic in butter until tender.
  2. When the veggies are soft, add in the chicken, broth, chili's, and spices.
  3. Add in the beans straight from the can. Don't drain them because the starch thickens the chili.
  4. Stir together and simmer on low for about an hour. If it begins to stick to the bottom of the pan, lower or turn off the heat.
  5. Serve in bowls with your choice of toppings.
Recipe adapted from Viva Tradiciones.
Recipe by The Seasoned Homemaker at https://www.seasonedhomemaker.com/white-chicken-chili/