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!
Kristen227 July 15, 2013 REVIEW:
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.
Barb October 13, 2010 REVIEW:
This was decent and pretty simple but not especially flavorful & a little dry. I was concerned about the amount of liquid so I added about 1/3 more than the recipe called for, in the future, I'd probably come close to doubling. My husband added Tabasco & I added Cholula and with those additions we were both happy with the chili. I did use beans which soaked for about 20 hours. Served with grated monterey - needed a mild cheese to not overwhelm the meal. My kids liked it "ok" without the hot sauce addition so that was a plus.
Member since: Jan 2, 2010
StephaniesBistro January 2, 2010 REVIEW:
This is an amazing recipe! I used canned beans because I didn't have time to soak and it turned out great. I cooked in the crock pot all day and took to a chili party and this recipe was gone in 15 minutes and everyone raved about it!
diane50 November 7, 2009 REVIEW:
I so loved this recipe that I've made it many times. I make large batches then freeze them and have whenever I want. soooo good!!!
best thing is that it is low calorie and being on a diet, this is one thing I can look forward to.