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Chris’ White Chicken Chili

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 cmarincik
Prep Time
0
min.
Total Time
3
hr.
30
min.
Servings

0

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  • Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
  • In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
  • A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.

Special Equipment Needed

Notes

For quicker cooking time, bring to a boil, than turn heat to medium and boil for 2 to 2 ½ hours stirring frequently. For thicker chili, simmer or boil for additional ½ to 1 hour and/or add additional sour cream.

Ratings & Reviews

Rated 5 out of 5 by from I didn't have alot of time for prep so, instead of frying the chicken I baked it in the oven. I didn't have alot of time for prep so, instead of frying the chicken I baked it in the oven. We are not big onion fans so we skipped those and just added minced onion. Wonderful big hit in my family.
Date published: 2013-02-10
Rated 5 out of 5 by from This recipe is one I have used over and over again! This recipe is one I have used over and over again! It is great and still wonderful when you heat up the leftovers!
Date published: 2011-01-08
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