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Chicken Chilli by


2 pounds boneless, skinless chicken breasts
2 cans (14 ounce size) chicken broth
4 cans great northern beans
... 1 can green chili's
1 teaspoon minced fresh garlic
1 tablespoon minced onion
1 teaspoon oregano
1/2 teaspoon salt (or to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
cayenne pepper, optional


Cook chicken in some of the chicken broth till done. Remove chicken, reserving broth; allow chicken to cool. Shred chicken with two forks. Set aside.

Add beans, all of the chicken broth, onion, garlic, seasonings and shredded chicken to a crock pot. Add more broth or water, if necessary, to cover beans.

Cook on low 1-2 hours

Serve in soup bowls, garnished with a dollop of sour cream, shredded cheese and a few coarsely crushed baked tortilla chips.

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