I (Marie) have mentioned this White Bean Chicken Chili recipe in videos a few times. As a result, we have had many requests for the recipe so here it is. This White Bean Chicken Chili is a family favorite. It not only tastes good but it is super fast to make on busy evenings. Additionally, this recipe is great for dinner because it uses so many preserved foods from our pantries.
Our families also love to eat tortilla chips and salsa and a neat trick with this chili is that it uses the small chips at the bottom of the bag that are too small to be good salsa scoopers. Plus, I love not having to defrost meat on a busy weeknight.
White Bean Chicken Chili
Ingredients to make White Bean Chicken Chili:
1 quart of canned chicken breast with the broth
1/2 cup chopped freeze-dried onion or 1/4c dehydrated onion or 1 small onion
1 tsp garlic powder
2 quarts of great northern beans (drained and rinsed)
1 can of broth or 1 pint of home-canned broth
1 can green chilies or 1/4 cup freeze-dried green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 cup cream or whole milk or 2% milk
1 cup sour cream
rinse and drain beans
The first step is to rinse and drain 2 quarts of Great Northern Beans. Make sure you check our video for how to can Great Northern Beans.
shred chicken breast
Add shredded chicken breast to the rinsed beans.
add remaining ingredients except for cream and sour cream
Add all the rest of the ingredients except cream/milk and sour cream. Bring to a boil. Remove from heat.
Add cream and sour cream
Add cream/milk and sour cream.
Serve hot with crumbled tortilla chips on the top.