What do you get when you combine white beans and chicken? A yummy dinner even the kids will yum right up! This is a super simple and tasty chili recipe you can either make in your crock pot (slow cooker) or on the stove. I like to cook my own beans, but you can very well use canned beans for this chili recipe. Also, if you want a bit of extra zip in your chili, feel free to add your own extra spices. Now let's get cooking!
White Bean and Chicken Chili
When I first made this recipe, I used chicken stock and water to cook my beans, plus I used roasted chicken. So, by the time everything cooked down to thicken up, the chili was super salty. The sour cream on top balances out that salt, however, I've adjusted the recipe so the salt content is lower… no one needs a salty spoon!
If you're cooking this on the stove, the whole thing should be ready in under 30 minutes. You just need the ingredients to combine and simmer for a wee bit. Get them mixing and hot and then you're ready to serve!
Ingredients
- 2 cans white beans (navy beans)
- 1 Large roasted chicken breast, cut into bite sized pieces
- 1 can Cream of Chicken soup
- 2 cups of water
- 1 can Diced green chilis
- Seasoning to taste – salt, garlic, pepper
Roasted chicken is a key in the flavor of this chili. Roast with your favorite seasoning and then when you add the chicken to the chili, the liquid will help combine the flavors.
Making white bean and chicken chili
- Combine all ingredients in your slow cooker or large stove top pan.
- Simmer together until liquid is cooked down into a thick sauce.
- The end.
- Seriously! That's it!
- Top with shredded cheddar cheese, a dollop of sour cream and a few slices of avocado for extra yum.
Note: use salt sparingly to ensure your chili isn't too salty, You can always mix in some extra seasoning when the chili is nearly finished cooking if it seems a little bland.
When I made it, it took an extra day because I did cook the beans instead of canned beans. If you want to cook the beans yourself, add two cups of dried beans to your slow cooker along with some seasoning (garlic and a tiny bit of salt are perfect), add 4 cups of water and cook on high until beans are soft. Or, cook on low overnight. You might need to play with the timing and the water… if the water is entirely absorbed before your beans are soft, just add more water.
