Spring is here and the weather if finally warming up, but there are sure to still be cool days fitting for this white bean chicken chili.
My family likes traditional chili, but this white chili, which uses white beans and chicken, is a nice change. I like that it uses oregano and cumin rather than chili powder. It really is very different from red bean and ground beef chili.
It’s a quick and easy meal if you have leftover cooked chicken, so plan ahead. This recipe gives stove top instructions, but it could also be made in a crock pot. I didn’t use green chilies when I made the batch in the photo above because I didn’t have any in my pantry, but they’re a nice addition.
- 2 (14 ounce) cans great northern beans
- 4 cups cubed cooked chicken
- 4 cups chicken broth
- 1 Tablespoon butter, ghee, or coconut oil
- 1 medium onion, chopped
- 1 can chopped green chilies (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- salt and pepper to taste
- Melt the butter, ghee or coconut oil in a medium sauce pan.
- Add the chopped onion and sauté until tender.
- Drain and rinse the beans and add them to the pot.
- Add the cooked chicken, green chilies, oregano, and cumin.
- Stir everything to combine, cover and heat on medium low about 30 minutes.
- Add salt and pepper to taste.
- Serve garnished with cheese if desired.