Thick and creamy white chili with great northern beans, chicken, and corn!
1 (16 oz.) bag Great Northern Beans, pre-soaked
1 large chicken breast, whole or cubed
1 cup medium salsa
1 (14.5 oz) can corn, drained
1 large onion, diced
Salt, pepper, cumin to taste
8 ounces (2 cups) shredded Monterey Jack cheese
Sour Cream, for serving
Tortilla Chips, for serving (optional)
Fresh cilantro, for serving (optional)
1. In a large stockpot, cover beans with just enough water to cook them in. Add chicken breast and let simmer for one hour, covered. Be sure to check on the amount of water that is covering the beans. If it gets too low, add another cup of water.
2. Add salsa, corn, onion and spices to the pot. Simmer for another 30 minutes, or until beans are tender.
3. Turn off your burner, add cheese, and allow chili to sit for at least 10 minutes. Stir to ensure that the cheese has melted.
4. Serve with sour cream and chips for dipping.
This recipe and the smaller photo were submitted by guest chef Nicole Seitler! She created this recipe herself and says it's their family's favorite meal! :)
2 hours (approx.)
This chili is easy and delicious!