For some reason when dried beans and rice go on sale I feel the need to buy it up and stock pile it. As I was rummaging through my cabinets I realized that I had 3 one pound bags of great northern beans. I decided to try something different other than soaking them for 8 hours then cooking them in the crock pot for eight hours (which I did do first by the way for this recipe) and just serving that for supper. While the dried beans were soaking on Saturday I started pilfering through the cabinets and fridge to see what I had that I could make something different with. I came across a can of green chilies, a packet of taco seasoning and a can of chicken breast meat. I quickly decided to give crock pot white bean chicken chili a try. Here is how I did it:
- 5 1/2 cups of great northern (or navy) beans (soaked overnight) ~ or (3) 15 ounce cans
- (1) 8 ounce can of chicken breast chunks ~ or 1 1/2 cups of leftover chicken (or turkey)
- (1) small red onion, chopped
- (1) 10 3/4 ounce can of cream of chicken soup
- (1) 14 ounce can of chicken broth
- (1) 1.25 ounce packet of taco seasoning (I used mild, low sodium)
- 1 teaspoon of cumin
- (1) 4 1/2 ounce can of chopped green chilies
- Sour cream, cheese, salsa and/ or tortilla chips for toppings (all optional)
In a 3 – 4 quart crock pot pour the beans, drained canned chicken and onions into it. In a seperate bowl mix the soup, broth, taco seasonings, cumin and chopped green chilies until thoroughly incorporated. Pour the mixture over top of the items already in the crock pot. Cook on low for 7 – 8 hours or on high for 3 1/2 – 4 hours. Serve with desired toppings.
This was absolutely delicious and I will definitely be making it more often than regular red chili. It was a huge hit with the hubs (who will try anything, but rarely likes new stuff).