Tuesday, March 15, 2011

Favorite White Chili

I cut this recipe out of a November, 1994 issue of "Good Housekeeping" magazine.  The original recipe stated to bake in a covered casserole for 50-60 minutes.  I've adapted it to a slow cooker & use frozen chicken breast halves instead of chicken that is cut into chunks.  You also can use 2 cans of Great Northern beans in place of the white kidney & garbanzo beans.  It's really tasty & so easy to assemble.  Lately, instead of using a slow cooker, I opt to use a covered dutch oven in a low temperature oven.    That way, I can use one pot & save cleaning!  Here's the adapted recipe.

1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 can white kidney beans, drained
1 can garbanzo beans, drained
1 can white corn,drained
2 cans chopped mild green chilies
2 cans chicken broth
hot pepper sauce, to taste
Monterey Jack cheese, shredded

 Over medium heat, cook the onion, garlic & cumin in the hot oil, until onion is tender.

 In slow cooker, combine the onion mixture with the chicken (I use frozen), beans, corn, green chilies & broth.  Cover & cook on high for 4-5 hours, or on low for 7-8 hours.   Remove chicken & shred & return to slow cooker. 

To serve, stir hot pepper sauce, if desired, into chili.  Serve with shredded cheese.  I like to add slices of avocado & a dollop of sour cream.

I am sharing this with:                                                            
Seasonal Sundays
On the Menu Monday
Mouthwatering Monday
Tasty Tuesday
Wow Us Wednesday
Foodie Friday
Crock Pot Wednesday
Miz Helen’s Country Cottage


  1. Hi Kitty,
    This is an awesome White Chili. I love the addition of the Garbanzo Beans and Corn. We are looking forward to trying your Chili. I am so excited that you entered it in The Texas Star Chili Cook Off 2011. Thank you so much for your entry and good luck with the Cook Off!
    Miz Helen

  2. Your chili sounds great Kitty! It's a little different with the chick peas, always fun to mix things up a bit:@)

  3. Believe it or not, I have never made white chili. I have wanted to, though. This is posted at the perfect time because my daughter will be home for fall break next weekend. What a perfect Friday night treat for the family.

  4. Love white chili! Never had it until I was in the south. thanks for sharing this recipe.. xo marlis

  5. Sounds wonderful for those cool evenings...I love any kind of chili!! Will have to try this one!

    Miss Bloomers

  6. Oh this looks soo good. I can't wait to try it. Great to have you a part of Seasonl Sundays.

    - The Tablescaper

  7. this looks so good...I love me some WHITE CHILLI. I’m having a charming GIVEAWAY this week at my blog…come by and check it out!


  8. Sounds delicious.

    Carolyn/A Southerners Notebook

  9. This looks great. How long and at what temp wouldnincook it in a Dutch oven?
    Thanks for sharing.

  10. Marie, if I cook this in a dutch oven, I start it in the morning & put the temperature at 225 degrees & cook all day. I put the chicken breasts in frozen, too. Before serving, I take out the breasts & shred or chop them & return to the pot. Did you know you're a "no reply blogger"? I hope you get this message!

  11. This sounds like a really good recipe! I didn't see it until I started checking out all the chili in the the cook-off!


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