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White Chili Specialty

Slow-cooker white bean and chicken chili with green chiles and cumin — serves 8–10

Section
Soups & Salads
Time
Low 10–12 hrs or High 5–6 hrs
Yield
8–10 servings

Ingredients

  • 1 lb Great Northern beans (drained and soaked overnight)
  • 2 lbs boneless, skinless chicken breasts, cut up
  • 1 medium onion, chopped
  • 2 (4½ oz) cans chopped green chiles
  • 2 tsp cumin
  • ½ tsp salt
  • 1 (14½ oz) can chicken broth
  • 1 cup water

Directions

  1. Put soaked beans in a medium-sized saucepan and cover with water. Bring to a boil and simmer 20 minutes. Discard water.
  2. Brown chicken, if desired, in ½ Tbsp oil in skillet.
  3. Combine drained beans, chicken, and all remaining ingredients in slow cooker.
  4. Cover and cook on Low 10–12 hours, or on High 5–6 hours.
Soaking the beans overnight and par-boiling them before the slow cooker ensures they cook evenly all day.