White Chicken Chili
Yummy white chicken chili recipe from Cindy Prins.
Ingredients
Units
Scale
- 1 medium sweet yellow onion, chopped
- 32 oz chicken stock
- 2 1/2 lbs chicken, diced
- 60 oz Great Northern Beans (entire contents of can)
- 12 oz green chilis (canned? hot or mild)
- 2 tbsp minced garlic
- 1 1/2 tbsp cumin
- 3/4 tbsp oregano
- 1 tsp cayenne pepper
- 16 oz shredded monterey jack cheese
- 16 oz sour cream
- 1 cup crumbled bacon
Instructions
- In large stock pot: Sauté onion in corn or canola oil until softened
- Add garlic & remaining dry spices. Continue to sauté.
- Add chicken broth & chicken
- Bring to a boil
- Turn heat to medium & simmer.
- Add beans & chilies.
- Continue cooking & mix well for 15 minutes.
- Transfer to a crock pot & simmer on low overnight
- A few hours before serving, add the Monterey Jack & sour cream (also add crumbled bacon at this point). Stir until thoroughly mixed
- Continue to simmer on low until serving
Notes
*Note: If you are making it the same day that you’ll be eating it, just add the cheese & sour cream at the time you transfer to the crock pot & mix thoroughly.
Can add 1-2 extra cans of northern beans the last 1 hour if the beans have all disintegrated