Chicken Chili I recipe

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Ingredients

1 (16 ounce) package dried navy beans
4 (14.5 ounce) cans chicken broth
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cloves
5 cups chopped, cooked chicken meat
2 (4 ounce) cans diced green chile peppers
1 cup water
1 teaspoon salt
1 jalapeno pepper, seeded and minced

Nutrition Info

227.5 calories
carbohydrate: 25.4 g
cholesterol: 43.8 mg
fat: 3.1 g
fiber: 9.8 g
protein: 24.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 446 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.

  2. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring often.

Recipe Yield

12 cups

Recipe Note

This is really great with chopped green onions and Monterey Jack cheese served on top.

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