I love this chili. It's easy to make and delicious. My daughter has Crohn's Disease and can't eat beef, so this is great for my family!
White Christmas Chili
This 5-star White Christmas Chili Recipe is sure to become a staple during the winter. It earned its high rating because it's easy and great to make for company.
Yield: Makes 6 to 8 servings
- 4 skinned and boned chicken breast halves
- 5 cups water
- 1 large onion, chopped and divided
- 2 tablespoons butter or margarine
- 2 celery ribs, chopped (about 1/3 cup)
- 3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
- 3 (4.5-ounce) cans chopped green chiles
- 1 cup canned chicken broth
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 tablespoon chopped fresh cilantro
- Toppings: tortilla chips, shredded Colby-Jack cheese, salsa, sour cream
- Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.
- Melt butter in a skillet; add celery and remaining onion, and sauté until tender.
- Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened.
- Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili.
- Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.
Only you will be able to view, print, and edit this note.Add Note