Sunday, February 21, 2010

White Bean Chicken Chili

This is soooo good!  It is a great way to use those dry beans, canned corn, canned chicken, etc!  And, it tastes wonderful.  It also freezes well.

White Bean Chicken Chili

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat (or 1 pint canned)
1 onion, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 (16 oz) jar Salsa Verde
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
 1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed (opt)
1/2 teaspoon ground cumin
2 (15 ounce) can white beans, drained
2 ears fresh corn, or 1 can corn
salt to taste
ground black pepper to taste

  1. Heat oil, and cook onion and garlic until soft.
  2. Stir in broth, salsa verde, tomatoes, chilies, and spices.  Bring to a boil, then simmer for 10 minutes.
  3. Add corn, chicken, and beans; simmer 5 more minutes.  Season with salt and pepper to taste.
  4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and either corn chips or broken up tortilla chips.
Note:  If you want to use dry beans, soak overnight, drain, and in a crock-pot, put in the broth, onions, tomatoes, salsa verde, beans and spices.  Let cook during the day.  Just before ready to serve, add chicken, and corn.  Heat through.

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  2. Can I use the fluid from my canned chicken for the broth?

  3. Absolutely! That is the best broth!!