Cooking From Memory ~ A Recipe Journal

White Chicken Chili


Ingredients ~

  • 3 15-ounce cans Great Northern beans, drained
  • 8 ounces cooked and shredded chicken breasts (see my note regarding this below)
  • 1 cup chopped onions
  • 1 ½ cups chopped yellow, red, or green bell peppers
  • 2 jalapeno chili peppers stemmed, seeded and chopped (or use a small can of chopped green chilies)
  • 2 garlic cloves minced
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • 3 ½ cups chicken broth


Method ~

Combine all ingredients except sour cream, cheddar cheese and chips in the slow cooker. Cover. Cook on Low 8-10 hours, or High 4-5 hours (I cooked mine on high for 4.5 hours)

Ladle into bowls and top individual servings with sour cream, cheddar cheese, and chips.

White Chicken Chili … with thanks to Esther Martin

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