• Cooking Time:
  • Servings:
  • Preparation Time:


  • 6-8 boneless chicken breasts
  • 2 (48 oz) jars white northern beans
  • 2 small cans chopped green chilis
  • 1/4 cup corn oil
  • 1 tsp ground red pepper
  • 4 cups warm water
  • 2 tsp parsley
  • 1 1/4 cup garlic powder
  • 2 large onions, diced
  • 1 1/2 tsp oregano
  • 1 cup salsa
  • 1/2 of a red bell pepper, chopped
  • 1 tsp salt
  • 1 1/2 tbsp cumin
  • 1 1/2 oz chicken granules


  • Bake chicken and chop into cubes. Use a 13 quart saucepan and add 1/4 cup corn oil. Add chicken and onions. Cook over medium heat for 15 minutes, then add 4 cups warm water. Add rest of ingredients except beans. Stir and cook over medium heat for 15 minutes. Then add the beans with liquid and cook on low for 2 hours. Top with sour cream and mozzarella cheese if desired. Makes a large kettle.
  • *Note* This can also be made in the crockpot easily. If I make it in the crockpot, I usually drain some of the juice out of one of the jars.


This is my husband's grandmother's recipe. It is delicious.

Categories: Beans  Chili  Main Dish  Poultry 

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