This white bean chicken chilli recipe is a family favorite! Many times called the best of the “soups” that we make. Once you see just how simple it is to make you may want to try it yourself!
For this recipe we will start with a skillet and end up in the slow cooker. this way we get the chicken seared and fry the onions and garlic.
3 cans (15oz) white beans (any kind) rinsed and drained.
4 cups of chicken broth
4 boneless skinless chicken thighs
2 medium yellow onions – chopped
6 cloves of garlic – diced
2 cans (4 oz) roasted diced green chillies (mild or hot)
1 tablespoon cumin
1 tablespoon vegetable oil
1: Place beans and broth into slow cooker on high. Cook until beans are tender – approx 2 hours.
2:Add vegetable oil to skillet on medium heat and add chicken thighs. Sprinkle with salt and pepper. Cook thoroughly. Transfer to plate. Add onion and garlic to pan w/chicken grease and oil. Cook for approx 5 to 10 minutes.
3: Add onions and garlic, chillies(juice and all), 1 cup of water into slow cooker, stir.
4: Shred chicken ad add to slow cooker.
5: Cook on low for 6 hours. Once ready use immersion blender to blend small amount to thicken soup (5 to 10 seconds). Now it’s ready for you!
When serving some of our favorite things to add to the white bean chicken chilli are: avocado, shredded cheese, sour cream, tortilla strips!