White Chicken Chili
If you enjoy the warmth and comfort of chili on a cold day but would prefer a milder flavor, using chicken, and maybe even a little less indigestion than beef chili is famously known for, this white chili is the perfect slow-cooker recipe.
  • 2cans navy beans
  • 4cans chicken broth
  • 1Tbsp minced garlic
  • 1 onionchopped
  • 1Tbsp white pepper
  • 1tsp salt
  • 1Tbsp dried oregano
  • 1Tbsp ground cumin
  • ½tsp ground cloves
  • 1small can diced green chilies
  • 5cups cooked chicken breastdiced (tip -,use already prepared or canned variety for quick preparation)
  • 1cup water
  1. Preparation: In slow-cooker, combine all ingredients. Cover with lid, and cook on low for 6 hours, or high for 4 hours.
Recipe Notes

Serve with warmed flour tortillas, or, my favorite, jalapeno cornbread, and top with your favorite condiments, such as: shredded Monterey Jack cheese or Mexican blend, sliced black olives, chunky salsa, sour cream, or guacamole, if desired.

White Chicken Chili in white bowl with spoon on vibrate table mat