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White Chicken Chili is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. White Chicken Chili is something that I’ve loved my entire life. They’re fine and they look fantastic.
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! This creamy white chicken chili is made super easy in your slow cooker!
To get started with this recipe, we have to first prepare a few components. You can have white chicken chili using 11 ingredients and 4 steps. Here is how you cook that.
Composition needed to make White Chicken Chili:
- 1 medium green pepper
- 1 medium sweet onion
- 3 clove garlic (chopped)
- 1 can green chilis
- 1 salt and pepper (to taste)
- 1 tsp cayenne pepper
- 2 tbsp butter
- 2 boneless chicken breasts ( cubed)
- 32 oz chicken broth
- 2 lb package of great northern beans
- 8 cup warm water
After sharing a new recipe for easy (red) chicken chili, I thought I would circle. This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili. Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Healthy white chicken chili that's nice and creamy, yet there's no cream!
Steps to make White Chicken Chili:
- Prepare dry beans according to package directions. ( don't cook completely yet that's in step #4)
- In large stockpot, saute onion, green pepper, chili peppers, garlic and seasonings in butter til tender.
- Add chicken broth and chicken. Cook for 20 minutes on med-high heat.
- Add water and beans and simmer for 2 hours.
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network. This white chicken chili recipe uses cannellini beans and diced chicken breasts in a chicken broth base. Can This White Chicken Chili be Frozen? Yes, this chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long term storage.
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