White Chicken Chili

It’s a real treat to come home to a hot meal on a Monday night, especially when it’s prepared by my husband! Nick made this one with love … and lots of spice. (I’m not kidding — it’s pretty spicy, so proceed with caution!)

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Ingredients

  • 1 lb boneless, skinless chicken, cut into small chunks
  • 1 cup chopped onion
  • 2 cans chicken broth
  • 2 cloves garlic, chopped finely
  • 2 tsp cumin seed
  • 1/2 tsp dried oregano
  • 3 – 15-oz cans white beans (great northern or cannelini), drained and rinsed
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • jalapeño peppers to taste
  • white pepper and black pepper to taste

Directions

  1. In a 6-quart pot (or slow cooker) combine chicken, onion, chicken broth, garlic, cumin, and oregano. Cook on low for 2 hours (or less time at a higher temperature).
  2. Add peppers and jalapeños and cook for 45 minutes.
  3. Add drained beans and cook for 15 minutes.
  4. Serve with shredded cheese and crusty bread.

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(recipe adapted from about.com)

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