White Chicken Chili
  • Servings: 6
  • 1 lb chicken, cut up into small chunks
  • 1 cup chopped onion
  • 1 can (or the equivalent) chicken broth
  • 2 cloves of garlic, chopped finely
  • 2 tsp Cumin seed 1/2 tsp dried oregano leaves
  • 3 -15oz cans white beans (great northern or cannellini), drained and rinsed
  • 1 or 2 chopped red, green or yellow bell peppers, or combination
  • jalapeno chili peppers, fresh,
  1. In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
  2. Let cook awhile on low about 5 hrs
  3. Add drained beans.
  4. Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers the last hour before serving.
  5. Top each serving with shredded Monterey jack cheese & chopped onions
This one is close to my Friend Sandy's recipe. she makes the best