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White Chicken Chili

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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

  1. In large stock pot: Sauté onion in corn or canola oil until softened
  2. Add garlic & remaining dry spices. Continue to sauté.
  3. Add chicken broth & chicken
  4. Bring to a boil
  5. Turn heat to medium & simmer.
  6. Add beans & chilies.
  7. Continue cooking & mix well for 15 minutes.
  8. Transfer to a crock pot & simmer on low overnight
  9. A few hours before serving, add the Monterey Jack & sour cream (also add crumbled bacon at this point). Stir until thoroughly mixed
  10. 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

Find it online: https://recipes.jordanprins.com/white-chicken-chili/