Thursday, November 24, 2011

White Chicken Chili

White Chicken Chili

Tip- you should check regularly as the beans start to soften (after about and hour) and add water if needed or they will start to burn and stick to the pot

1 large bag Navy Beans
1 Carton Low Sodium Chicken Broth
water as needed
3 Chicken Breast cut into small pieces
1 small can green chilies or 1 jalapeno chopped
1 can diced tomatoes no salt added- do not drain ( we like to use 1 Large can Rotel instead of the chopped tomatoes and green chilies)
pepper to taste
1 tbsp crushed red pepper
2 tbsp chili powder
1 tsp cumin

Soak Beans over night and rinse

In a large covered pot boil beans in chicken broth and water, make sure the total liquid is at least and inch higher than the beans, Boil on medium heat for one hour, stir, reduce to medium low and add pepper, chili powder, cumin and crushed red pepper, continue boiling  and stir about every 20 minutes, scrape any seasoning off sides and back into the beans, when the beans start to soften and liquid is reduced to about 1/3, add chicken, chilies and tomatoes (this is usually around total cook time of 1 1/2 hours).  Lower to a light boil, stir frequently, cover and cook until chicken is cooked through and beans are tender.   

As you stir the beans after adding last ingredients, if it starts to get to thick or beans start sticking to the pot, add water about 1/4 cup at a time, stir and cover

We like it with hot sauce and Bisquick Light biscuits.

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