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White Chicken Chili- LeMoine Family Kitchen

White Chicken Chili- LeMoine Family Kitchen

Posted By: On April 27, 2015
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10 cups chicken broth
8 oz bottle of green taco sauce
2- 4.25 oz cans chopped green chilis
½ tsp cumin
2 cans navy beans, rinsed and drained
2 cups shredded chicken
For garnish: diced avocado, finely chopped red onion, fresh cilantro and corn tortillas
brown rice, optional

1Add the chicken broth and taco sauce to a large pot and begin to bring to a simmer over medium heat.
2Stir in the green chilis, cumin and 1.5 cans of navy beans.
3The remaining ½ can of navy beans, pop them into a food processor with a little bit of water and puree. Stir this into the pot.
4Add in te beans and chicken and simmer for 30-45 minutes. Season with salt to taste.
5While the chili is simmering preheat your oven to 375 degrees. Slice some corn tortillas into strips and place them onto a baking sheet. Bake until crisp and golden.
6Serve the chili with a scoop of brown rice and top with cilantro, red onion, avocado and crisp tortilla strips.

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