White Chili With Navy Beans |
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Prep Time: 60 Minutes Cook Time: 720 Minutes |
Ready In: 780 Minutes Servings: 12 |
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I prefer making this flavorful soup with homemade stock, if time permits, but canned chicken broth is fine. Ingredients:
3 cups cooked chicken, diced |
8 cups chicken broth |
1 lb navy beans, rinsed and drained according to directions on package |
1 teaspoon chicken bouillon |
1 medium onion, chopped |
3 garlic cloves, minced |
1 (7 ounce) can green chilies |
2 teaspoons cumin |
1/4 teaspoon cayenne pepper |
2 teaspoons oregano |
1 cup sour cream |
3 cups cheddar cheese, shredded |
Directions:
1. Cook chicken, save broth, if making homemade broth.
2. Add rinsed and drained navy beans and bouillon to chicken broth.
3. Simmer 2-4 hours.
4. Saute onions in butter. Add garlic, chilies, spices, and chicken. Add to bean mixture.
5. Simmer 1 hour.
6. Stir in sour cream and cheese. Enjoy!
7. *Note: To make in crock pot. Add all ingredients except sour cream and cheese into 6 quart crock pot or larger. Cook on low for 8-12 hours. Stir in sour cream and cheese. Enjoy!
8. **Note: To make in oven. Add all ingredients except sour cream and cheese into a large roaster. Bake at 250 degrees for 6-8 hours. Stir in sour cream and cheese. Enjoy!
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