Award Winning Chicken Chili recipe

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Ingredients

1 (2 to 3 pound) whole chicken
6 cups water, or as needed to cover
3 (15.5 ounce) cans white beans, drained
2 (15.5 ounce) cans hominy, drained
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, or more to taste
2 cubes chicken bouillon, or more to taste
1 (8 ounce) package shredded Monterey Jack cheese

Nutrition Info

438.7 calories
carbohydrate: 36.7 g
cholesterol: 50.2 mg
fat: 24 g
fiber: 7.6 g
protein: 22.3 g
saturatedFat: 8.6 g
servingSize: -
sodium: 866 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover chicken with water in a large pot and bring to a boil, reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.

  2. Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.

  3. Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

Recipe Yield

12 servings

Recipe Note

I make this recipe for football Sunday afternoons. It is highly requested at all family events. Always gets first place at chili cookoffs. The most sought-after dish at potlucks. Enjoy!

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