Do you like white chili?
It’s like a stew version of my favorite chicken burrito.
Great with tortilla chips and your favorite taco toppings.
Elise Bauer
you might use either canned or dry beans.
If you use canned beans, pick a good brand.
I like Bush’s cannellini beans.
Elise Bauer
S&W has decent flavor too.
If you use those, you’ll need to add more salt than you would expect.
The chili will last several days in the fridge.
Cambrea Bakes
To freeze,cool the chili completed then transfer to freezer containers or bags.
Freeze for up to three months.
Thaw in the fridge and reheat gently in the microwave or on the stovetop.
Cambrea Bakes
Then add the chicken, stock and beans (if using canned beans).
Cook on high for 2 to 4 hours or low for 6 to 8 hours.
Reheat it by bringing to a boil on the stovetop over medium-high heat on the stovetop.
Cambrea Bakes
Freeze this chili it freezes very well for up to 3 months in a freezer-safe container or zip-top bag.
Defrost in the refrigerator and reheat over medium-high heat on the stovetop until it boils.
More Great Chili Recipes!
Cambrea Bakes
For more tips, seeHow to Cook Dried Beans.
Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf.
Add the garlic, cumin, cloves, and cayenne and cook a minute more.
Cambrea Bakes
Add the green chiles and dried oregano.
Add the minced jalapeno or serrano chile if using.
Add the chicken and chicken stock.
Cambrea Bakes
Add the drained cooked beans and cook for 15 minutes more.
Taste for seasonings and add more salt to taste.
Serve topped with grated cheese.
Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole.
Serve with fresh warmed flour tortillas or tortilla chips.
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