Most of the ingredients are things you can purchase when you see a sale and keep on hand. Beans are usually cheapest when you buy them dry and in bulk, but canned beans are easier and faster to cook.
Beans are a great way to really stretch your budget, and come in a variety of types that change the taste, texture and color of the meal. For this White Chicken Chili recipe, you can use any white bean, although I suggest either Great Northern or Cannellini. Only one chicken breast is needed to make the recipe, although you may choose to use more.
Note: If you are using dry beans, you will need to soak them before cooking. You can soak them overnight or for a couple hours before hand. The first time I made this using dry beans, I did not realize how long it would take them to cook. So, if you are not using the slow cooker and are using dry beans, plan to let them simmer for well over an hour until they are tender. You will also need to keep adding water as they absorb it. I added about 4 cups of water when I cooked the white chicken chili on the stove top.
- 1 skinless, boneless chicken breast, cut into 1 inch cubes
- 1 Tablespoon olive oil
- 2 cups chicken broth
- 1-6 cups water
- 14 ounces canned (drained) or frozen corn
- 16 ounce package dry white Great Northern or cannellini beans, or 30 ounces canned, rinsed
- 14 ounces diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces canned diced green chilies
- ¼ teaspoon ground cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grated Monterrey Jack cheese (optional)
- Heat oil in a skillet on medium high.
- Add onion and garlic to pan and saute about 3 minutes, until starting to get soft.
- Add in chicken pieces and cook until starting to brown. Turn the chicken over a couple times during cooking and make sure it is cooked through the center.
- From this point, you may use a large pot (I use my Dutch Oven) to cook on the stove, or use a crock pot to complete the meal.
- Transfer the chicken mixture to large pot or crock pot.
- Stir in broth, tomatoes, 2 cups water (just 1 cup in crock pot), chilis, soaked beans, corn and spices.
- Set crock pot for 4 hours on high or 8 hours on low.
- If using stove top method, heat on high until it just starts to boil and then reduce to medium – medium high and simmer. If you used canned beans, simmer for about 25 minutes, stirring occasionally. Add more water if it is starting to stick on the bottom.
- If you used dry beans, simmer, stirring occasionally and adding water, a cup at a time about 1 ½ hours or until beans are tender.
- Stir in cheese if desired, and serve hot.
- If you are using dry beans, you will need to soak them before cooking. You can soak them overnight or for a couple hours before hand.
- The first time I made this using dry beans, I did not realize how long it would take them to cook. So, if you are not using the slow cooker and are using dry beans, plan to let them simmer for well over an hour until they are tender. You will also need to keep adding water as they absorb it. I added about 4 cups of water to make it that way.