White Bean Chicken Chili Recipe
This homemade white bean chicken chili recipe is the perfect dish for the chilly Fall and Winter weather.
Ingredients
- 2 lbs chicken thighs
- 8 cups water
- 1 pound dried great northern beans rinsed
- 3 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 small white onion diced
- 3 jalapenos chopped
- 8 oz shredded cheddar jack cheese
- salt to taste
Instructions
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Bring chicken and water to a boil. Skim off the grayish stuff on top.
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Reduce heat to low and simmer for about 1 hour or until meat is falling off the bones.
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Remove chicken from pot and let cool. Then remove skin and shred meat. Cover the shredded chicken and set aside.
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Strain the chicken broth and return to the pot.
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Add the beans to the broth. Then add the cumin, cayenne pepper, onion and jalapenos.
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Bring to a boil. Then reduce heat to low and cook until beans are tender. You can add more water later if necessary to help the beans cook.
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Add the 8 oz of cheese to the pot.
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Stir and continue to cook until cheese has melted.
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Taste and add salt if desired.
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Add the shredded chicken to the pot and stir well.
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Remove pot from heat and serve.
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Top with your favorite garnishes.
Recipe Notes
- Make sure to use bone-in chicken pieces for maximum flavor.
- Cook the beans in the chicken broth.
- Rinse the dried beans thoroughly to get rid of any dirt.
- Wash your hands thoroughly after cutting the jalapenos or wear gloves.
- Don't salt the chili until the beans are done cooking.