White Bean Chicken Chili

Crystal Miller

 

 

4 cups small white beans

16 cups water

4 t salt

1lb boneless chicken meat (can be defrosted boneless/skinless chicken thighs or breast meat)

2 to 4T olive oil

1 large onion, chopped

a few jalapeño slices (depends on how hot you like it)

2T chili powder

2t cumin

1t oregano

1 cup grated cheese (cheddar, Monterey jack, Colby.. your choice)

½ cup half-n-half (whole milk will work too)

 

In a large (6 to 8qt) stock pot combine beans, water and salt.  Bring to a boil, reduce heat and cover.  Simmer for about 2 ½ to 3 hours or until beans are soft. 

 

Cut up chicken meat into bite size pieces.  Heat olive oil in a large frying pan.  Add chicken meat, chopped onion and jalapeno pepper slices.  Sauté this until the meat is cooked and the onions are nice and soft.

 

When the beans are done cooking remove a good amount of the bean broth (several cups worth.. you will be adding some of it back in so save the water).  Add the cooked meat/onion mixture.  Add spices, cheese and half n half.  Now add back as much bean broth to get the consistency you desire (can be thick like stew or thinner like soup.. it is up to you). 

 

Heat it all back up and serve! 

 

I served this meal with homemade soft bread sticks and a nice big green salad with homemade ranch dressing.  It was a big hit at our house!

 

This makes a lot of soup.. so if you don’t have a big crowd to feed like I do, you can cut the recipe in half or you can freeze some for another meal. 

 

 

 

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