Ingredients for Timothy's White Chili
- White Beans
- Chicken Broth
- Garlic Cloves
- 1 large onion, chopped (1/2 for step 1, 1/2 for step 4)
- 1 tablespoon olive oil
- Mild Green Chilies
- Ground Cumin
- Oregano
- Ground Cloves
- Cayenne Pepper
- Cooked Chicken Breasts
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How to Make Timothy's White Chili
- Combine cannellini beans, chicken broth, minced garlic, and half of the chopped onion in a slow cooker or large pot.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours, or until beans are very tender. If using a pot, bring to a boil, then reduce heat and simmer until beans are soft (about 45 minutes), adding more broth if needed.
- While beans are cooking (or after if using a pot), sauté the remaining half of the chopped onion in olive oil in a skillet over medium heat until softened (about 5 minutes).
- Add the diced green chiles (undrained), cumin, chili powder, oregano, salt, and pepper to the skillet. Stir well to combine.
- Add the sautéed onion and chile mixture to the slow cooker or pot with the beans.
- Stir in the shredded chicken.
- If using a pot, continue to simmer for 1 hour.
- Serve hot, topped with grated Monterey Jack cheese, salsa, sour cream, and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
11g
Fat
10g
Carbs
5g
