Great Northern White Chicken Chili
This is a great change from the usual bowl of red
Calories per serving: 274kcal
Ingredients
- 1 package Great Northern Beans
- 2 Pasilla Chilies
- 1 Green Pepper
- 1 Onion
- 2 Garlic Cloves
- 1 Chicken Breasts, skinned and boned
- 3 cans Chicken Stock
- 1 tablespoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Thyme
- ¼ cup Cream
Instructions
- Rinse beans. Fill a large pot with beans and cover with cold water. Bring to boil and boil for 5 minutes. Cover and remove from heat, let sit, covered for 2 hours. Drain beans and set aside.
- Char and peel chilies and green pepper.
- In food processor with chopping blade:
- Chop charred peeled chilies and pepper.
- Chop onion and garlic.
- Chop cut up chicken breast.
- Reheat the pot and add oil. Add chilies, pepper, and onion and sauté until the onion is translucent.
- Add chicken and break up with a spatula as you sauté, about 5 minutes.
- Add beans and broth.
- Add seasonings.
- Cover and simmer for about 1 hour or until the beans are almost tender. Remove the cover and allow some of the broth to reduce.
- Add the cream and reduce further, stirring to prevent scorching.
- Serve with sour cream and cilantro.
Notes
Quick notes
This is also a very good dish for Pot Luck. Variations Instant Pot: Put the beans in the Instant Pot with a garlic clove, bay leaf, 1/2 teaspoon of Aleppo pepper, and enough water to well submerge the beans, about 3 to 4 cups. Process for 40 minutes. Use the slow release method. Drain the beans, reserving about 3 cups of the bean liquid. Instead of using canned chicken broth, use this liquid plus three teaspoons chicken base mixed in the liquid. Crockpot: You can make this in the Crockpot as well. Sauté the onions, pepper, and chicken separately, then add them to the beans and liquid and cook for 8 hours.
This is also a very good dish for Pot Luck. Variations Instant Pot: Put the beans in the Instant Pot with a garlic clove, bay leaf, 1/2 teaspoon of Aleppo pepper, and enough water to well submerge the beans, about 3 to 4 cups. Process for 40 minutes. Use the slow release method. Drain the beans, reserving about 3 cups of the bean liquid. Instead of using canned chicken broth, use this liquid plus three teaspoons chicken base mixed in the liquid. Crockpot: You can make this in the Crockpot as well. Sauté the onions, pepper, and chicken separately, then add them to the beans and liquid and cook for 8 hours.
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