White Chicken Chili

White Chicken Chili
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from Terri's kitchen
  • CourseSoups
White Chicken Chili
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri's kitchen
  • CourseSoups
Ingredients
  • Navy beans, 1# dried/prepared or a big jar of ready to use
  • 1 chopped onion
  • 3 cloves of garlic, crushed
  • 2 - 4 oz. cans, chopped, green chilies
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 ½ tsp. cayenne pepper
  • ½ tsp. salt
  • 2 pounds boneless, skinless chicken or turkey, cooked and chopped.
  • 3 cups chicken broth, or more to taste
Instructions
White Chicken Chili
  1. ♦ If starting with dried beans, soak 1# Navy Beans overnight.
    ♦ Heat until boiling, simmer 20 minutes and drain.
  2. ♦ Combine all ingredients in your Crockpot.
    ♦ Cook on low for 8 to 10 hours.
    ♦ Serve with a sprinkle of shredded Monterey Jack cheese and a dollop of sour cream.
Turkey Bone Broth
  1. Stew your own chicken or use your leftover turkey to make Turkey Bone Broth!
    ♦ 3 to 3 ½ pound chicken, cut into pieces or a turkey carcass
    ♦ 1 large onion, cut up
    ♦ 3 stalks celery
    ♦ 2 medium carrots
    ♦ a little parsley
    ♦ 2 tsp. Lawery’s salt
    ♦ 4 chicken bouillon cubes if using turkey bones
    ♦ water, to cover contents in pot
  2. ♦ In a large pot combine all ingredients. Bring just to boiling; reduce heat.
    ♦ Cover and simmer on medium heat for 1 to 2 hours, until chicken is tender and falling off the bone. Remove the skin and bones. Strain the broth if prefer, but the veggie bits add nice color to soups and sauces. Refrigerate overnight to skim fat off of chilled broth.
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