Thursday, November 18, 2010

White Bean Chili

What You'll Need:
3-4 large chicken breasts
3-4 cans of white beans, undrained (I used Bush's Great Northern beans)
32 oz. of chicken stock or broth (less if you like your chili thick)
16 oz. salsa (I used corn and black bean)
8 oz. Pepperjack cheese (or just Montery jack if you don't like spicy)
1 Tbsp minced garlic
Orange, red, yellow, and green peppers
1/2 of a 15 oz. jar of canned corn (or frozen)
Cheddar cheese for topping
Tortilla chips or strips for topping
Sour cream for topping

Cut your chicken into bite size pieces and brown in a pan with olive oil. 
While that's browning, throw your beans, chicken stock, salsa, garlic, peppers, and corn into a large stock pot and turn on high. Add the browned chicken and cheese to the mix once it starts boiling. Turn on low and let simmer for 1 or more hours. Stir every 10-15 minutes to keep the cheese from sticking to the bottom. 
Top with shredded cheddar cheese, crushed chips, and sour cream.


  1. oh man this looks so yummy and perfect for the up coming storm in my neck of the woods

  2. Wow! That looks delicious! Can't wait to try it!

  3. This looks soooo yummy and warm. :) No one in my family likes chili, I am the only one and I am picky about my chili too. I like lots of stuff in it.

  4. This looks delicious and perfect for my Beat the Winter Blues Party! Tomorrows topic is comfort food, come and link up @