2 pounds boneless, skinless chicken breasts 2 cans (14 ounce size) chicken broth 1 pound dry great northern beans (soaked in water overnight) 1 can (10 ounce size) diced tomatoes with green chilies 1 teaspoon minced fresh garlic 1 tablespoon minced onion 1 teaspoon oregano 1/2 teaspoon salt (or to taste) 2 teaspoons ground cumin 1 tablespoon chili powder cayenne pepper, optional ***Optional Garnishes*** shredded low fat cheddar cheese lowfat sour cream cilantro baked tortilla chips
Cook chicken in some of the chicken broth till done. Remove chicken, reserving broth; allow chicken to cool. Shred chicken with two forks. Set aside.
Dump water off of beans that have been soaking overnight. Add beans, all of the chicken broth, tomatoes, onion, garlic, seasonings and shredded chicken to a crock pot. Add more broth or water, if necessary, to cover beans.
Cook on low 10-12 hours or on high 5-6 hours till beans are tender. (Add a little more liquid, if needed, to keep beans covered.)
Also can cook on stove top in 4 qt. pan. Bring all ingredients to a boil then reduce heat and simmer until beans are done.
Serve in soup bowls, garnished with a dollop of sour cream, shredded cheese and a few coarsely crushed baked tortilla chips.
I made this even easier by using leftover chicken and canned white beans. Dumped it in the crock and came back in 6 hours (on low). Delicious!
Jul 15, 2013
I'm not sure I'd call this easy since there really were a lot of steps to it but I would call it a FANTASTIC white chicken chili. One of my favorite ways to cook any kind of chili is in my slow cooker and this one turned out perfect. To cut the cooking time down a bit I partially cooked the beans on the stovetop first. I wasn't going to have 12 hours for this to cook and I don't like cooking on high. I was able to cut the cooking time down to 8 hours.