White Chili Recipes-One Of My Favorite White Chili Recipes

White Chili Recipes-One of my favorite white chili recipes.

One of the easiest chili recipes to make is white chili recipes of all type. I like this one in particular for it’s ease of making.

Ingredients:
3 lbs pound boneless, skinless chicken breasts.
1 32oz carton of chicken broth. I like the stuff in the cartons better.

4 14oz-15oz cans of great northern beans, or 1 1/2 lbs dry.
1 really big brown onion finely chopped.

3-4 tablespoons finely chopped garlic to taste.

1-2 3oz cans of chopped green chilies, mix with 1 6-8 oz can of whole chili or 6oz of fresh roasted and seeded green chilies

1 teaspoon ground cumin, or more to taste.
1 tablespoon freshly chopped or dry oregano.
1 teaspoon ground white pepper
1 teaspoon salt or more leave out for your guests to add themselves.

1 tablespoon diced jalapeno pepper or any other variety of chili pepper
Lets cook:

When cooking your white chili recipes cook the chicken breast any way you like.  In a frying pan, by baking it or my fave is BBQ it until it is done, don’t forget to check it so that you don’t overcook it and dry it out. Then either cut it into chunks of your liking or shred and cube to mix the textures a bit. Now take some of the chicken broth and pour some into a big pot and and put your garlic and onion into it to simmer until the onions are soft.

Now it is time to add your chilies. Let cook and stir for a couple of minutes and then add the rest of the chicken broth and beans. If using canned beans then use the juice that came in the cans as well, if  you cooked dry beans then use that liquid as well. Let this simmer for a couple of minutes to get hot and then add in  your oregano and cumin and bring the mixture to a boil. When the mix boils then put your chicken into the pot cover it and simmer slowly for about an hour and then check it.

Remember to have your spoon ready to taste your white chilie recipe every now and again to see if you want to add a little something more to it. At this point you can let it simmer on low for another hour or so and then turn the heat off and let the pot cool until you can touch it safely as the flavors are still blending in there. As always I like and recommend that this dish be made a day ahead of time the let the flavors blend. Serves 6 to 8 Enjoy!

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