White Chicken Chili

By Kathy C.

Adapted from Recipe from Aunt Sue

Ingredients

• Garnish with:
• 1 pound White Beans, dry
• 1 tsp garlic powder
• 1 onion, chopped
• 2 quarts Chicken stock (to make stock cook 2 whole chicken breasts or 1 whole chicken in 2 qt water w/ onion, optional: celery, carrot)
• 4 cups chicken, cooked & diced
• 1 Tbsp oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 1 can (7 oz) diced green chilies
• 2 tsp ground cumin
• 1 1/2 tsp oregano
• 3 Tbsp chili powder
• 1/4 tsp red pepper flakes, crushed (optional)
• 1 Jalapeno pepper, diced (optional)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1 can (28 oz) diced tomatoes
• shredded cheese
• sour cream
• green onions, sliced
• salsa

Preparation

Step 1

1. Soak beans in warm water overnight w/ 1 tsp garlic powder (to de-gas)
2. Cook chicken in water w/ vegetables until chicken falls off bones. Cool. Strain broth and skim off fat. Dice chicken.
3. Rinse soaked beans. Simmer soaked beans, chicken stock, and chopped onion until tender, 1-2 hours (or in slow cooker 4-5 hours on low, may need to reduce amount of broth).
4. Saute garlic and onion in oil in skillet. Add chilies & seasonings. Saute 2 minutes. Add to pot of beans. Add canned tomatoes. Simmer 20 minutes. Add chicken, then simmer additional 15 minutes. (or in slow cooker 30-60 minutes on low).

Serve with cheese, sour cream, green onions, and salsa.

Note: Use 8 Quart Pot or 7 Quart Crock Pot